In a blender, combine eggs, cottage cheese, milk, oil, vanilla, and maple syrup. Blend until smooth.
On the top of the wet ingredients, pile the flour, protein powder, cocoa powder, baking powder, and salt. Mix together gently to combine without mixing into wet ingredients. Blend briefly until just combined, scraping down sides as needed. If it’s too thick for your blender, stir the mixture with the scraper.
Heat a large skillet over medium heat; grease or spray if needed. Drop batter by about ¼ cup amounts onto the preheated skillet. Cook for about 1 to 2 minutes on each side (will depend on the heat of your skillet) or until golden brown and cooked through. Serve immediately with your favorite pancake toppings.
Makes 24 pancakes, depending on size.
Notes
Store leftover pancakes in the refrigerator for up to 5 days or in the freezer for 2 months.
Reheat pancakes in a toaster oven or microwave. There's no need to thaw them first.
Protein pancakes are great for lunches or snacks, too. Picky eaters will appreciate them in a lunchbox.