Instructions

• Separate the eggs: put the 4 egg yolks in a large mixing bowl or the bowl of a food processor, and put the 4 egg whites in a clean, dry metal or porcelain bowl.
• Add to the yolks: ½ cup melted butter (90 g) or coconut oil, 4 tablespoons coconut flour, 2 tablespoons coconut milk or almond milk, 1 teaspoon baking powder, 1 teaspoon cinnamon, and 1 teaspoon Lakanto maple-flavored syrup or other sweetener (optional).
• Using an electric blender, food processor, or whisk, blend the yolk mixture until smooth and no dry lumps of coconut flour remain. Let the mixture sit 1–2 minutes to allow the coconut flour to absorb the liquid.
• Using a handheld electric mixer, whisk the egg whites in the dry metal or porcelain bowl until stiff peaks form.
• Gently fold the whipped egg whites into the yolk batter: fold in about one-third first to loosen the batter, then fold in the remaining whites until there are no large streaks. Do not overmix.
• Preheat a non-stick frying pan over low–medium heat. Add a small amount of melted butter or coconut oil to coat the pan.
• Spoon 3 tablespoons of batter per pancake into the pan (you can cook 2 pancakes at a time in a large pan). Cook until the tops start to bubble and the edges look set, about 2–3 minutes.
• Flip each pancake with a wide spatula and cook the other side for about 1 minute, until cooked through and lightly browned. Adjust the heat if the pancakes brown too quickly.
• Transfer cooked pancakes to a plate and repeat with the remaining batter. The recipe yields about 6 pancakes of approximately 10 cm diameter.