At its core, this recipe is a fusion of two breakfast titans: the protein pancake and the baked muffin. Traditionally, protein pancakes can sometimes turn out dry or rubbery because of the high protein-to-flour ratio. However, by baking them in a muffin tin, we manage to trap moisture inside, resulting in a soft, pillowy texture. These Cottage Cheese Pancake Muffins are essentially baked custard-like pancakes that rely on eggs and blended cottage cheese for their structure, while oats provide a hearty, complex carbohydrate base that keeps you full until lunch.