In a large mixing bowl, add 1 cup of cottage cheese, followed by 2 eggs, 1 teaspoon of vanilla extract, 2 tablespoons of sugar, 1 teaspoon of baking powder, and 3/4 cup of flour. Stir gently after each addition until the mixture is well-combined and smooth.

Place a skillet over medium heat and allow it to warm up for about 3-5 minutes. Add 1-2 tablespoons of canola oil.

Carefully pour the batter onto the skillet, ensuring there’s enough space between each pancake to allow spreading, aiming for a 4-inch diameter.

After 2-3 minutes, when bubbles form on the pancake surface, gently slide a spatula under the pancake and flip it over. Cook for another 2-3 minutes until both sides are golden brown.

Transfer the pancakes to a plate and keep them warm in a low oven (around 200°F) while you repeat the process with the remaining batter. Serve immediately drizzled with maple syrup or topped with fresh fruits.