Prepare the pancake batter. In a blender, combine the cottage cheese, whole eggs, lemon zest, vanilla extract, honey, lemon juice, and liquid egg whites. Blend until smooth. Add the oat flour, baking powder, and salt. Blend just until combined. If the batter is too thick to blend or pour easily, add more egg whites a little at a time.

Make the yogurt topping. In a small bowl, stir together the Greek yogurt, vanilla extract, honey to taste, and lemon zest. Refrigerate while preparing the rest of the breakfast.

Brew and prepare the coffee to your liking.

Cook the pancakes. Lightly grease a nonstick skillet or griddle and heat over medium-low heat. Pour the batter into small pancakes, using about ¼ cup per pancake. Cook for approximately 2–3 minutes, until bubbles form and the edges begin to look set. Flip carefully and cook for another 1–2 minutes, until golden and cooked through. Repeat with the remaining batter, adjusting the heat as needed to prevent overbrowning.

Heat a small drizzle of olive oil in a nonstick skillet over medium-low heat. Add in the eggs and egg whites and cook for about 3–4 minutes, or until the whites are completely set and the yolk is still runny. Season with black pepper, if desired.

Serve the pancakes topped with vanilla-lemon Greek yogurt, drizzle with maple syrup if desired. Serve with sunny-side up eggs and coffee.