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In a large bowl, mix together the cottage cheese and eggs until combined.
Stir in vanilla extract, sugar, and baking powder.
Gradually add flour, mixing until the batter is smooth. (For a smoother texture, blend the mixture in a blender.)
Preheat a skillet over medium heat and add canola oil for frying.
Using a large cookie scoop (about 3 tablespoons per pancake), drop the batter into the hot skillet.
Cook until the edges turn golden brown, then flip and cook the other side until fully done.
Serve warm with maple syrup, fresh fruit, jam, or butter.