Whisk flour and baking powder in a large bowl.
Blend cottage cheese, eggs, and milk until smooth.
Pour blended mixture into dry ingredients and stir gently.
Add coconut oil, maple syrup, and vanilla, mixing until just combined.
Adjust batter with a little more milk if you prefer thinner pancakes.
Heat a non‑stick pan over medium heat.
Scoop batter into the pan and cook until edges look set and bubbles form.
Flip and cook for 1–2 minutes until golden and cooked through.
Stack pancakes to keep them warm.
Serve with extra maple syrup and enjoy.