In a large mixing bowl, whisk together the flour and baking powder until fully combined and airy.

Place the cottage cheese, eggs, and milk in a blender. Blend the mixture until it reaches a smooth, creamy consistency with no lumps remaining.

Pour the blended wet ingredients into the bowl with the dry ingredients. Using a spatula or wooden spoon, gently fold the mixture together until just combined, being careful not to overmix.

Add the melted coconut oil, maple syrup, and vanilla extract to the batter, stirring gently until everything is evenly incorporated.

Preheat a non-stick skillet or griddle over medium heat. Once hot, ladle spoonfuls of the batter onto the surface. Cook each pancake until the edges appear set and bubbles form across the surface, about 2 to 3 minutes.

Carefully flip the pancakes and cook on the other side for an additional 1 to 2 minutes, or until they are golden brown and cooked through.

Stack the pancakes on a plate as you cook to keep them warm. Serve with an extra drizzle of maple syrup and enjoy warm for the best flavor and texture.