In a large mixing bowl, combine the cottage cheese, eggs, vanilla extract, sugar, baking powder, and flour. Begin blending the cottage cheese and eggs, then gradually mix in the vanilla, sugar, and baking powder. Fold in the flour until smooth yet slightly lumpy.

Set a non-stick skillet over medium heat and add a tablespoon of canola oil. Heat for about 2 minutes until shimmer appears. Flick water onto the pan; it should sizzle when ready.

Using a large cookie scoop, pour about 3 tablespoons of the batter into the skillet, leaving space between each. Cook for 2-3 minutes until edges set and top bubbles slightly.

Carefully flip the pancakes with a spatula and cook for another 2-3 minutes until golden and crispy. Adjust the heat if necessary.

Once cooked, transfer pancakes to a plate and serve immediately with toppings such as maple syrup, fresh fruit, or jam.