Add the cottage cheese, eggs, almond flour, sweetener, vanilla, and baking powder to a bowl, and using an immersion blender, blend until smooth and creamy. (You can also transfer the ingredients to a small blender, such as a NutriBullet, and blend.)
Let the batter rest for about 5 minutes while your skillet heats, as this gives the baking powder a little time to activate for fluffier pancakes.
Place a non-stick skillet or griddle over medium-low heat. Add a quick spray of oil to coat the surface.
Pour about 1/4 cup of batter per pancake onto the skillet. Cook for 2 to 3 minutes. Carefully flip and cook for another minute or two until golden and cooked through.
Continue with the rest of the batter, greasing the pan as needed.
