1. In a blender, combine cottage cheese, quick oats, eggs, and salt and blend on low until smooth.

2. In a non-stick frying pan ladle 2 tablespoons of mixture for each pancake and cook on medium heat. Flip with a spatula once bubbles start to appear on top. Cook until both sides are golden brown. Repeat to make 20 mini pancakes.

3. Spread the tops of pancakes with NUTELLA® hazelnut spread.