In a large bowl, whisk together the flour, baking powder, and salt.

In a blender, combine the cottage cheese, eggs, maple syrup, oil, and vanilla. Blend until smooth.

Pour the wet ingredients into the dry ingredients and mix until just combined. The batter will be thick.

Heat a nonstick skillet over medium-low heat and brush lightly with oil or butter. Working in batches as necessary, use a ⅓-cup measuring cup to pour the batter for each pancake into the skillet. The batter is thick and fluffy, so I use a rubber spatula to help scoop it out of the measuring cup and spread it in the pan. Cook for 2 minutes per side, or until puffed, golden brown, and cooked through. Repeat with the remaining batter, reducing the heat to low as needed if the pancakes are browning too quickly.

Serve with maple syrup.