In a large mixing bowl, combine the cottage cheese, eggs, vanilla, baking powder, and flour to a large bowl. Add milk, optional maple syrup, lemon zest, and lemon juice. Stir to combine and set aside.
In a small sauce pot, add the blueberries and maple syrup. Cook over medium-low for about 5 minutes. The syrup will slightly thicken.
Add a little avocado oil and heat over medium heat using a griddle or skillet. Add a large scoop of pancake mixture to the skillet and cook until small bubbles form on the top of the pancake and the edges are firm, about 5 minutes on the first side and 2 minutes on the other side. If working in batches, keep finished pancakes warm in a 200-degree oven.
Top the cooked pancakes with maple syrup.