Nutrition: per serving
Whisk together the coconut flour, baking powder and a pinch of salt. Whisk in the egg yolks, melted butter and milk until you have a thick paste.
Using electric beaters, whisk the egg whites with the caster sugar until it reaches medium peaks. Beat a spoonful of the egg white into the flour mixture to loosen it, then gently fold in the remaining egg whites until fully combined.
Heat a non-stick frying pan over a medium-low heat. Pour in 1 tbsp of vegetable oil. Once hot, spoon in 2 tbsp of the batter for each pancake and cook for 3-4 mins on each side or until golden and cooked through. Repeat with the remaining batter. Transfer to a plate.
Top the pancakes with yogurt, berries and a squeeze of honey, if you like.
