In a blender, combine the egg yolks, cottage cheese and vanilla and blend until smooth, about 1 minute.

In a large bowl, whisk the egg whites with sugar until medium-stiff peaks form (can take 6-8 minutes). Use an electric mixer to speed up the process.

Slowly and gently, fold the blended yolk mixture into the whipped egg whites, just until combined.

In a medium bowl whisk the flour, baking powder and salt.

Fold the flour mixture into the liquid batter just until combined. Don’t overmix otherwise the batter will deflate!

Heat a non-stick fry pan over medium-low heat. Lightly grease with avocado oil cooking spray.

Scoop 2 heaping tablespoons of batter (each tablespoon on top of the other) into the skillet. Repeat two more times so there are 3 pancakes in the pan total. Use the back of the measuring spoon to slightly nudge the batter into a round shape (so it resembles a pancake).

Pour 1 tbsp of water into your skillet, avoiding the pancake batter, cover the pan and cook for 2 minutes.

Uncover the pan, flip the pancakes and cook uncovered for 4 more minutes.

Carefully transfer pancakes to a wire rack to cool (to prevent them from deflating).

Wipe out the pan with a paper towel (otherwise the next batch of pancakes may look burnt from old oil) and repeat the cooking process (steps 7 through 11) to make 3 more pancakes.

Serve right away with your favorite pancake toppings and enjoy!