Step 1: In a blender, combine the cottage cheese, milk, eggs, vanilla extract, and melted butter (if using). Blend until the mixture is completely smooth and no cottage cheese curds remain. This step is crucial for the pancake's texture.
Step 2: In a large mixing bowl, whisk together the all-purpose flour (or your flour/protein powder blend), sugar, baking powder, and salt. Make sure there are no lumps in the dry ingredients.
Step 3: Pour the wet ingredients from the blender into the dry ingredients. Stir gently with a whisk or spatula until just combined. A few small lumps are okay; overmixing will lead to tough pancakes. Let the batter rest for 5-10 minutes. This allows the baking powder to activate, leading to extra fluffy Cottage Cheese Fluffy Protein Pancakes.
Step 4: Heat your non-stick griddle or frying pan over medium-low heat. Lightly grease it with butter or cooking spray. A good test is to sprinkle a few drops of water; if they sizzle and evaporate immediately, your pan is ready.
Step 5: Pour about 1/4 cup of batter per pancake onto the hot griddle. Cook for 2-3 minutes per side, or until golden brown and bubbles appear on the surface. Flip gently and cook until the second side is golden and cooked through. Resist the urge to press down on the pancakes, as this deflates them.
Step 6: Transfer cooked Cottage Cheese Fluffy Protein Pancakes to a plate and serve immediately with your favorite toppings.