Add the cottage cheese and ¼ cup of milk to the jug of a hand blender and mix until smooth.

To the bowl of a stand mixer, or in a medium bowl, add the eggs, remaining milk, sugar, vanilla and the cottage cheese mixture. Whisk until well combined.

In a separate bowl, combine the flour, baking powder and salt. Whisk to distribute the salt and baking powder evenly.

Add the wet ingredients to the dry ingredients and mix just until combined, just until there are no lumps. You don’t want to over-mix.

Heat up a tsp of coconut oil, or a neutral oil of your choice, on medium heat.

Once the oil is hot, add 1/4 cup of batter per pancake to the pan. I can fit 3 pancakes in my pan so I had 5 batches.

Once you see the top of the pancake bubbling, after approximately 3 minutes, flip the pancakes over and cook for another 2 minutes.

Set aside the cooked pancakes and repeat until all the batter is gone.

Serve your pancakes topped with cottage cheese (2 tbsp per pancake), maple syrup (1 tsp per pancake), and a sprinkle of cinnamon.