In a mixing bowl, thoroughly combine 1 cup of cottage cheese, 2 large eggs, 1 teaspoon of vanilla extract, 2 tablespoons of sugar, 1 teaspoon of baking powder, and 1/2 cup of flour. Mix until the batter is smooth and well-blended, with no lumps.

Place a non-stick skillet over medium heat and allow it to warm up for about 2-3 minutes. Add 1-2 tablespoons of canola oil to the pan, swirling it to coat the surface evenly.

Using a large cookie scoop, pour the batter onto the skillet, forming small pancakes. Cook for 3-4 minutes or until the edges look set and the underside is golden brown.

Carefully flip each pancake using a spatula and cook for another 2-3 minutes on the other side until golden brown and crispy along the edges.

Once cooked, transfer the pancakes to a warm plate and serve immediately topped with maple syrup, fresh fruit, or a dollop of yogurt.