Add the cottage cheese, eggs, almond flour, whey isolate, baking powder, sweetener, vanilla, and a pinch of salt to a blender. Blend on low for about 10–15 seconds, just until the mixture becomes smooth and creamy. Avoid over-blending — the batter should be silky but not overly thin. If you prefer a little texture, pulse instead of blending fully.

Place a nonstick skillet on the stove and turn the heat to medium-low. Let it warm up for a minute, then melt a small amount of butter in the pan. Swirl it around so the bottom is lightly coated — this helps the pancakes brown evenly and prevents sticking.

Scoop about 3–4 tablespoons of batter for each pancake and gently pour it into the warm skillet. Aim for pancakes about 3.5–4 inches wide; keeping them small makes flipping much easier and helps them cook evenly.

Allow the pancakes to cook slowly for 2–3 minutes. You’ll see the edges start to set, small bubbles forming on the surface, and the top becoming slightly less shiny. This is your sign that the underside is ready and golden.

Slide a thin spatula under the pancake, lift it slightly, and flip it gently but confidently. Cook the second side for another 1–2 minutes, or until it turns a soft golden color and the center feels set when lightly pressed.

Once cooked, transfer each pancake to a cooling rack instead of stacking them immediately. Let them rest for about 1 minute — this prevents steam from making them soggy and keeps the texture light and fluffy.

Serve your warm pancakes with a pat of butter, sugar-free syrup drizzled over the top, a few berries if desired, or a sprinkle of cinnamon. Enjoy them fresh, soft, and perfectly keto-friendly.