These thin, crêpe-like pancakes are gluten free, but you can swap out the gluten-free flour for an equal amount of all-purpose flour.
Gently rub peaches under running water to remove fuzz. Thinly slice peaches, and cut in half. Toss together peach slices and maple syrup in a medium bowl.
Whisk together eggs, sugar, and vanilla in a medium bowl until combined. Whisk in flour until smooth. Add cottage cheese, and stir to combine.
Heat a 9-inch nonstick skillet over medium-high. Add 1/2 teaspoon of the butter to skillet. Spoon 1/3 cup of pancake batter into melted butter in skillet, swirling to evenly distribute batter in a thin layer. Cook until the batter begins to firm up, about 1 minute. Flip pancake, and cook until firm, about 1 more minute. Transfer to a baking sheet, and keep warm in a 200°F oven. Repeat with remaining butter and batter.
To serve, layer 3 pancakes and peaches on each of 2 plates; top with whipped cream.