Whisk the Eggs: Crack the eggs into a mixing bowl and whisk them thoroughly until smooth and slightly frothy.
Add Dry and Wet Ingredients: Stir in the cottage cheese, almond flour, baking powder, salt, and vanilla extract (if using). Mix until the batter is well combined.
Rest the Batter: Let the mixture sit for 2 minutes so the almond flour can absorb some moisture. This helps the pancakes hold their shape.
Heat the Skillet: Place a non-stick skillet over medium heat and lightly grease it with butter or coconut oil.
Scoop and Shape the Batter: Pour about 2 tablespoons of batter for each pancake into the skillet. Gently shape each into a round pancake.
Cook the Pancakes: Cook each side for 2–3 minutes until golden brown and cooked through. Flip carefully to avoid breaking them.
Serve and Enjoy: Serve the pancakes warm with keto-friendly toppings like sugar-free syrup, berries, or a dollop of whipped cream.
