In a large mixing bowl, crack two eggs and whisk until frothy. Add in 1 cup of cottage cheese, 1 cup of pumpkin puree, 2 tablespoons of maple syrup, and 1 teaspoon of vanilla extract. Whisk everything together until well combined, about 1-2 minutes.

In a separate bowl, add 1 cup of gluten-free all-purpose flour, 2 teaspoons of baking powder, and 1 teaspoon of cinnamon. Use a whisk to combine the dry ingredients thoroughly.

Carefully pour the dry mixture into the wet ingredients bowl. Using a spatula, gently stir until just combined, leaving a few flour streaks. Let the batter sit for 5 minutes.

Place a non-stick skillet over medium-low heat and allow it to warm up for about 3-4 minutes. Lightly grease if desired.

Using a ladle, pour about 1/4 cup of batter onto the skillet for each pancake. Cook for 2-3 minutes until the edges look set and the top begins to bubble.

Carefully flip the pancakes and cook for an additional 2-3 minutes until golden brown. The surface should feel firm.

Stack the pancakes on a warm plate and drizzle with extra maple syrup or toppings. Serve immediately.