Add the oats, eggs, cottage cheese or Greek yogurt, banana, vanilla, baking powder, lemon juice, and lemon zest to a blender. Blend until mostly smooth.

Let the batter rest for 5 minutes so the oats can soften slightly and batter will thicken.

Gently fold in the fresh Consalo blueberries.

Heat a nonstick skillet or griddle over medium-low heat and lightly grease if needed.

Scoop small portions of batter onto the skillet to make mini pancakes, about 2 tablespoons each.

Cook for 2 to 3 minutes, or until bubbles form and the edges begin to set. Flip and cook for another 1 to 2 minutes until golden and cooked through.

Let the pancake bites cool slightly.

Stir the Greek yogurt with honey or maple syrup, if using, for a simple dip.

Pack the mini lemon blueberry pancakes in a lunchbox or snack box with extra Consalo blueberries, banana slices, and the Greek yogurt dip.