Put egg yolks in one bowl and egg whites in another.
Beat egg whites to stiff peaks in a separate bowl.
Whisk together egg yolks with powdered vanilla monk fruit sugar, and vanilla extract and set aside.
Combine cassava flour, baking powder, and salt and set aside.
Make a well in the cassava flour add the egg yolk mixture, coconut yogurt, and coconut buttermilk and blend with a mixer until thoroughly combined and smooth.
Finally, fold in the egg whites into the batter.
Next oil your Danish Pancake pan and heat on medium heat on the stove.
When the pan is hot add approximately 1/4 cup per indent (hole) in the pan.
Cook approximately 2-3 minutes per side.
When the pancakes have bubbles in them it is time to use a butter knife to carefully flip them.
The top side will be brown.
Now cook another 2 -3 minutes and remove pancakes from the pan.
Add pancakes to a serving plate.
Top each pancake with powdered monk fruit sugar and add a small amount of homemade jam and a small amount of whipped cream if you like. It can be eaten with your finger or silverware.
My notes: How to powder pancakes? I use a loose-leaf teaspoon infused and scoop a little-powdered monk fruit sugar over the pancakes.