In a medium bowl, stir together the flour, baking powder, and cinnamon until evenly combined.

Place the cottage cheese, eggs, maple syrup, and vanilla extract in a blender or food processor. Blend until the mixture is smooth. If you do not have a blender, whisk everything in a bowl until well mixed. The texture may be slightly less smooth, but it will still work.

Pour the blended mixture into the bowl with the dry ingredients. Stir gently until a thick batter forms. If the batter feels too heavy or does not spread easily, add the almond milk and mix again.

Warm a nonstick skillet or griddle over low to medium heat. Lightly coat the surface with cooking spray or a small amount of oil.

Scoop about ¼ cup of batter for each pancake and pour it onto the hot pan. If needed, use the back of a spoon to shape it into a circle. Cook for about 4 to 5 minutes, or until small bubbles appear on top and the edges look set. Flip carefully and cook for another 2 to 3 minutes, until fully cooked through. This recipe makes about 8 pancakes.

Place four pancakes on each plate. Drizzle with maple syrup and add fresh fruit or other toppings as desired.