Whisk the egg yolks until smooth and pale yellow.

Sift the dry ingredients.

Whisk the egg whites until soft peaks form.

Alternate between dry ingredients and coconut milk being added to the yolks.

Fold in 1/3 of the egg whites into the egg yolk mixture.

Fold in the rest of the egg whites.

Heat a skillet over medium heat and drizzle in 1 teaspoon of oil.

Using a soup ladle, ladle the pancake mixture into the skillet and use the back of the ladle in a clockwise motion to swirl the mixture out all over the skillet like a large pancake or crepe.

Cook until the underside begins to lightly brown and the top begins to set and then flip over to finish on the other side.

Serve with desired fillings.