Set up your skillet. Heat a nonstick skillet or griddle over medium-low heat. Add a light coating of butter or coconut oil. You want the surface hot but not smoking.

Blend the batter. In a blender, add 1 cup cottage cheese, 3 large eggs, 3/4 cup super-fine almond flour, 1 teaspoon baking powder, 1–2 tablespoons sweetener, 1 teaspoon vanilla, a pinch of salt, and a dash of cinnamon if using. Blend until smooth and thick, about 15–20 seconds.

Check the consistency. The batter should be pourable but not runny. If it’s too thin, add 1 tablespoon more almond flour and pulse. If it’s too thick, splash in 1–2 teaspoons water or almond milk.

Test a mini pancake. Spoon a tablespoon of batter onto the hot skillet. If it spreads too much, the pan is too cool or the batter too thin. Adjust heat or thickness as needed.

Cook the pancakes. Pour 2–3 tablespoons batter per pancake. Keep them small for easier flipping. Cook until bubbles form on the surface and the edges look set, about 2–3 minutes.

Flip gently. Slide a thin spatula under each pancake and flip in one smooth motion. Cook another 1–2 minutes until golden and cooked through.

Repeat in batches. Re-grease the pan as needed. Keep finished pancakes on a warm plate, loosely covered with foil, while you finish the rest.

Serve and top. Add a pat of butter, a drizzle of sugar-free syrup, a handful of berries, or a dusting of cinnamon. Enjoy warm.