In a large bowl, mix together all the dry ingredients. Next, add the egg yolks and milk and whisk to combine. Then, add the melted butter and stir well.
In a separate bowl, beat the egg whites until they form soft peaks and then fold them into the batter. With a 2 tbsp measuring scoop, spoon the batter into a hot nonstick pan that has been very lightly coated with organic canola oil or neutral oil.
Cook until the undersides of the pancakes are golden brown. Flip and do the same on the other side. Continue until all the batter is used up. Top with maple syrup and fresh berries.