In a mixing bowl, crack open two eggs and add one cup of cottage cheese along with one cup of pumpkin puree. Pour in a quarter cup of pure maple syrup and a splash of vanilla extract. Mix until well-combined and smooth.

In a separate bowl, whisk together one cup of gluten-free all-purpose flour, one tablespoon of baking powder, and a teaspoon of ground cinnamon until evenly distributed.

Carefully add the dry flour mixture into the bowl of wet ingredients. Stir gently until ingredients just come together.

Place a non-stick skillet over medium heat, lightly grease it, and allow it to warm up.

Scoop about a third cup of pancake batter onto the heated skillet, cook for 2-3 minutes until bubbles form. Flip and cook for an additional 2-3 minutes.

Transfer pancakes to a warm plate and serve immediately with pure maple syrup or your favorite toppings.