In a blender, add the cottage cheese, oats, eggs, water, black pepper and salt.

Blend on high for 30 seconds or until the batter is completely smooth.

Pour the batter into a large bowl and fold in the cheddar cheese, parsley and squash flowers if using. Mix together until everything is evenly incorporated.

Preheat a griddle or nonstick saute pan over medium heat, about 350 degrees F.

Use a ¼ cup measuring cup to scoop out the batter and pour into the hot pan.

Cook on each side for 2 minutes or until golden brown, set aside and finish cooking the rest of the pancakes.

Serve as is or top with extra chopped parsley and cheddar cheese.

Note: I cooked these pancakes on a temperature controlled electric griddle three at a time which made things easy.