In blender, add cottage cheese and almond milk and blend until smooth.
Add eggs, vanilla, maple syrup. and baking powder to blender and pulse just until mixed.
Add peanut powder and flour to blender and blend until fully incorporated, taking care not to overmix batter.
Heat non stick pan over medium-low heat; coat butter or coconut oil.
When butter starts to bubble, pour batter into pan. Flip when surface of pancake starts to form bubbles; cook until both sides are golden; remove from heat.
To freeze pancakes, stack pancakes with wax paper in between layers and place in freezer safe bag.