Seperate the yolks and the whites of the eggs.
Beat the egg whites until they form stiff peaks.
Add the milk to the egg yolks and stir to combine.
Now sift the dry ingredients on top of the yolks and milk and stir carefully to ensure you don't get too many lumps.
Add the whites to the rest of the pancake batter and gently fold together to keep them light and fluffy.
Heat a pan on medium and lightly brush with oil. When the pan is hot add 1/4 cup of batter to make each pancake. When bubbles start to form on the top, flip the pancakes over and remove when browned on the bottom. You may need to turn the heat down further on your pan after a few pancakes, depending on the type of pan you use and your type of element.
Place on a baking rack while you cook the rest, or into a heated oven to keep warm.
Serve with peanut butter, whipped coconut cream, nuts, seeds or frozen berries.