Make pancake batter. In a large bowl, whisk together cottage cheese, eggs, maple syrup, apple cider vinegar and vanilla until well combined.
Add dry ingredients. Whisk until flour is fully incorporated. Set aside for 5 minutes while you heat up griddle or skillet to medium-high heat.
Cook pancakes. Once griddle is hot, add oil/butter. Add about 3 tbsps of batter and cook until edges start to bubble. Flip and continue cooking for 2-3 minutes. Repeat with remaining batter.
Serve warm. Enjoy with your favorite toppings, such as maple syrup, honey, fresh fruit or jam.
Place the pancakes in a freezer bag or container, with squares of parchment paper or wax paper between each one to prevent sticking. Freeze for up to 3 months.
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