In a bowl, put together all ingredients in the following order - cheese, eggs, vanilla extract, sugar, baking powder and flour. Mix in well every time you add an ingredient.
On medium heat, preheat a skillet, preferably a non-stick pan with canola oil.
Pour about 1/3 cup batter and fry the cottage cheese pancakes one by one on each side until golden brown.
Transfer them into a serving plate.
Garnish the pancakes with your choice of toppings.
It is highly preferably to buy non-fat, low fat or full-fat cottage cheese with small curds. They create the most consistent pancake batter.
For flour - whole wheat, all-purpose or oatmeal flour will all work wonderfully.
Use an ice cream scoop or a large spoon to make the same sized pancakes.
Refrigerate leftovers for up to 3 days stored in an airtight container and to also avoid the top from drying up.
For freezing, layer the pancakes in between layers of wax paper also in an airtight container. They can be frozen for up to 3 months.
Either way, you may reheat them in the microwave or with a small amount of oil in a skillet.