Crack the eggs and separate the yolks from the egg whites. Using a hand mixer, beat the egg whites and add a pinch of salt together in a bowl until stiff peaks form. Once done, put the bowl aside.
Mix the separated yolks together with oil, coconut milk, coconut flour and baking powder in a separate bowl until smooth.
Using a spatula, gently fold the egg whites together with the batter and let sit for 5 minutes.
Heat butter or coconut oil in a pan on low to medium heat, pour the batter in it and let it fry on each side for a few minutes. When flipping, be careful to not make any splatters.
The pancakes are ready to serve with butter and/or any additional topping of fresh berries.
