Instructions

Step 1
In a large bowl, whisk to combine Greek yogurt, egg yolks, maple syrup, and melted butter. Add coconut flour, baking soda, and salt, and gently fold until just combined.
Step 2
In a separate large bowl using a hand or stand mixer, whip egg whites until stiff peaks form, 4 to 5 minutes. Gently fold whipped egg whites into batter until evenly combined.
Step 3
 Grease a large nonstick pan with cooking spray and place over medium-low heat. Pour about 2 tablespoons of pancake batter onto the pan, spreading it out evenly. When a lip forms around the edge of the pancake and little bubbles appear, flip (about 1-2 minutes). Cook until both sides are lightly golden. Serve with butter and maple syrup.