Blend Wet Ingredients: In a blender, combine the eggs, cottage cheese, pumpkin puree, maple syrup, and vanilla extract. Blend until smooth and creamy, about 1-2 minutes.

Prepare Dry Ingredients: In a separate bowl, whisk together the gluten-free flour, baking powder, and cinnamon until no clumps remain.

Combine Wet and Dry Mixtures: Pour the blended wet ingredients into the dry ingredients and gently fold until just combined.

Preheat the Skillet: Heat a non-stick skillet over medium-low heat for about 5 minutes, greasing as necessary.

Cook the Pancakes: Pour 1/4 cup of batter onto the skillet. Cook until bubbles form, about 2-3 minutes, then flip and cook until golden.

Repeat Cooking Process: Continue with remaining batter, stacking pancakes and keeping warm in a preheated oven.

Serve and Enjoy: Serve warm with extra syrup or toppings like fruits, yogurt, or chocolate chips.