Crack the 5 eggs into a medium bowl and beat them well to combine. Add the cottage cheese, maple syrup, and vanilla extract, then blend everything together until smooth and well incorporated. The cottage cheese will break down slightly as you mix, creating a creamy base. This wet mixture is the foundation for tender pancakes, so take a moment to ensure it's evenly combined before moving forward.

In a separate bowl, whisk together the gluten-free flour, baking powder, and salt to distribute the leavening agent evenly. Gently fold the dry ingredient mixture into the wet mixture from Step 1, stirring just until combined—don't overmix, as this can make the pancakes tough. I prefer to leave a few small lumps in the batter; this creates a lighter, more delicate pancake texture. The batter should be thick but pourable.

Heat a non-stick skillet or griddle over medium-low heat with a coating of butter or oil, allowing it to warm for about 1-2 minutes until a drop of water sizzles gently on the surface. Working in batches to avoid crowding, scoop approximately 1/4 cup of batter onto the skillet for each pancake. Cook for 3-5 minutes on the first side until the edges look set and the bottom is light golden, then carefully flip and cook for another 3-5 minutes on the second side until cooked through. Medium-low heat is key here—too high and the outsides will brown before the insides cook through.

Transfer the cooked pancakes to a serving plate and serve warm. Top with your favorite toppings such as additional maple syrup, fresh berries, yogurt, or whipped cream. I like to serve these with extra maple syrup drizzled on top and a dollop of sour cream for tangy richness that complements the cottage cheese flavor beautifully.