Place the cottage cheese and eggs in a large bowl and mix until creamy
Add the vanilla extract and your chosen sweetener and stir to combine
Mix the flour and baking powder together in a small bowl
Sprinkle the flour mixture over the cottage cheese mixture and fold in until you have a thick, smooth batter
Preheat a lightly oiled non‑stick frying pan over medium‑low heat
Spoon small rounds of batter into the pan, leaving space between each pancake
Cover the pan and cook for 2–3 minutes until the edges are set and the tops look slightly puffed
Flip the pancakes carefully, cover again and cook for another 2–3 minutes until golden and cooked through
Transfer the pancakes to a plate and repeat with the remaining batter
Serve warm with a dusting of powdered sugar and fresh berries