Whisk together the flour, cornmeal, sugar, baking powder, baking soda, and salt in a medium bowl. Make sure the leavening agents are evenly distributed throughout the dry mixture to ensure the pancakes rise uniformly and have a light, fluffy texture. Set this mixture aside while you prepare the wet ingredients.

In a separate bowl, combine the milk, cottage cheese, applesauce, oil, and vanilla extract. Blend or whisk these ingredients until the mixture is completely smooth—this is important because any lumps of cottage cheese will create an uneven texture in your pancakes. I like to use an immersion blender for this step as it ensures the cottage cheese is fully incorporated and creates a silky batter.

Gently fold the dry ingredient mixture from Step 1 into the wet ingredient mixture from Step 2 using a spatula or wooden spoon. Fold just until the ingredients are combined—don't overmix, as this can lead to tough pancakes. The batter should be slightly lumpy; a few streaks of flour are perfectly fine. I find it's better to undermix slightly than to risk overworking the gluten.

Heat a griddle or non-stick skillet over medium heat for about 2-3 minutes until it's evenly preheated. Pour the batter in ¼-cup portions onto the griddle, spacing them a few inches apart. Cook for 2-3 minutes until the edges look set and bubbles begin to form and pop on the surface—this signals that the bottom is golden and the pancake is ready to flip.

Flip each pancake carefully using a spatula and cook for another 2-3 minutes on the second side until it's golden brown. The second side typically cooks slightly faster than the first, so watch for golden color rather than sticking to the full time. Transfer the finished pancakes to a plate and keep them warm while you cook any remaining batter.

Stack the warm pancakes on serving plates and top with your favorite toppings. These egg-free pancakes are delicious with maple syrup, fresh berries, a dollop of yogurt, or cinnamon sugar.