Cottage Cheese Pancakes

Add cottage cheese, eggs, maple syrup, and vanilla to a blender. Pulse for 15-20 seconds until completely smooth with no lumps.

In a separate bowl, whisk together flour, baking powder, and cinnamon to prevent clumping.

Pour the cottage cheese mixture into the dry ingredients. Stir with a spatula until just combined. Let batter rest for 5 minutes.

Heat a nonstick skillet over medium-low heat for 3-4 minutes. Add 1/2 tablespoon butter and let it melt completely without browning.

Scoop 1/4 cup batter per pancake onto the hot pan. Cook undisturbed for 4-5 minutes until bubbles form on the surface and edges look set.

Flip pancakes in one confident motion. Cook another 2-3 minutes until golden and the center springs back when pressed. Transfer to a plate and keep warm.