Begin by adding your cottage cheese, eggs, vanilla, honey, baking powder, and salt to a blender. If you’re including almond flour or any spices, add them now as well. Blend on medium speed for 20 to 30 seconds until the mixture is completely smooth. You want a batter that pours easily but is not too thin.

Next, heat a non-stick skillet over medium heat. Lightly grease it with oil or butter to prevent sticking. Once hot, pour about ¼ cup of batter for each pancake into the skillet, spacing them a few inches apart. Cook for 2–3 minutes on the first side, or until small bubbles appear and the edges start to firm up. Flip gently and cook for another 1–2 minutes on the other side until golden brown.

Remove from the skillet and place on a plate. Repeat until all batter is used. The batter makes about 6–8 small pancakes depending on the size. These pancakes are delicate but hold together well thanks to the eggs and cottage cheese.