Whip the egg whites

• Separate the egg whites from the yolks.
• Whip the egg whites until stiff, adding the erythritol slowly.

Prepare the yolk batter

• Whip the yolks with the vanilla extract and the milk.
• Add the flour and baking powder, making sure to get rid of all the lumps.

Fold in the egg whites

• Incorporate the egg whites carefully with a spatula, folding from top to bottom.

Cook the pancakes

• Cook the batter in a lightly greased pan over low heat, covered, until golden and puffed.