In a small bowl, combine the chia seeds with 3 tablespoons of water. Stir well and let sit for about 10-15 minutes. This will create a gel-like consistency that helps bind the pancakes.

In a blender, mix the egg whites, cottage cheese (or tofu), vanilla extract, and honey or maple syrup until smooth. Add in the soaked chia seeds and blend until combined.

In a separate bowl, mix the rolled oats, cinnamon, and nutmeg. This step infuses the oats with flavor while ensuring even distribution of the spices.

Pour the blended wet mixture into the dry ingredients. Stir until just combined. Don’t overmix—it's okay if there are a few lumps.

Heat a non-stick skillet or griddle over medium heat. You can add a little cooking spray or a thin layer of oil to prevent sticking.

Using a ladle, pour batter onto the pan. Cook for about 2-3 minutes or until bubbles start to form on the surface. Flip and cook for another 2-3 minutes until golden brown.

Remove the pancakes from the pan and serve warm. Top with your favorite fruits, yogurt, or syrup. Enjoy your delicious, nutritious breakfast!