In a medium bowl, set aside 1 cup of all-purpose flour. In a blender, combine 1 cup of cottage cheese, 2 large eggs, 2 tablespoons of sugar, 1 teaspoon of vanilla extract, ½ cup of water or milk, 2 teaspoons of aluminum-free baking powder, and a pinch of salt. Blend the mixture for about 30-60 seconds until smooth and creamy.

Pour the smooth cottage cheese mixture into the bowl with the reserved flour. Using a rubber spatula, gently fold the mixture together until just combined. Then, add in 1 cup of blueberries.

Heat a non-stick griddle or large skillet over medium-high heat, greasing lightly. Pour ¼ cup of batter for each pancake and cook until edges are defined and bubbles form, about 2 minutes.

Carefully flip the pancakes and cook for another 1-2 minutes until golden brown and fluffy.

Transfer the pancakes to a plate and serve warm with your choice of toppings.