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Mix all the dry ingredients into a bowl.
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In a separate bowl mix the milk, egg yolk, maple syrup, vanilla, and coconut oil. I mixed all this in my Magic Bullet.
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Add the wet ingredients to the dry ingredients until well combined.
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Whisk the egg white until stiff peaks form either by hand or with a hand mixer.
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Fold in the egg white to the pancake mixture until combined.
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Heat a skillet over medium low heat.
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Melt some butter or coconut oil in the pan (about 1/2 tbsp).
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Scoop 1/2 cup batter into mounds in the heated pan.
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When bubbles start to form the pancake is ready to flip.
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Flip the pancakes and cook on the other side until cooked through. These pancakes cook pretty fast to watch them closely.
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Serve with maple syrup and fruit for toppings.