Place your cottage cheese, eggs, and vanilla into a blender or a deep bowl if using an immersion blender. If you prefer a more rustic texture with visible curds, you can simply whisk them by hand, but for that classic flourless pancakes feel, a quick blitz makes the batter smooth and uniform.

Add the baking powder, salt, and cinnamon. Pulse the blender just a few more times. You want the ingredients incorporated without overworking the eggs, which can lead to a flat pancake.

Place a nonstick skillet or a cast iron pan over medium low heat. Add a small pat of butter. Listen for that gentle sizzle, that is the sound of the kitchen waking up.

Use a quarter cup measure to pour the batter onto the hot skillet. These flourless cottage cheese pancakes are more delicate than traditional ones, so keeping them small makes flipping much easier.

Let the pancakes cook for about three to four minutes on the first side. You will not see as many bubbles as you do with flour batter. Instead, look for the edges to turn opaque and firm.

Gently slide a thin spatula underneath and flip. The kitchen should smell like vanilla and toasted butter now. Cook for another two minutes until the center feels set.