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Add the cottage cheese, eggs, almond flour, baking powder, sweetener and vanilla to a blender or food processor.
Process until smooth and combined. Try not to over blend as this will make the pancake texture dense.
Allow the mix to stand for 5 minutes to firm up the smooth pancake batter.
Add a little avocado oil or butter to a non-stick pan. Heat on a medium heat.
Once hot, add the batter, about ¼ cup per pancake.
Cook for 2 - 3 mins per side until golden brown on both sides and crisp edges.
The whole batch of batter makes 8 pancakes.
Serve with optional low carb drizzle of maple syrup and fresh berries or other favourite toppings.