In a large mixing bowl, combine your dry ingredients and mix well. Add in the egg whites, one at a time, followed by the milk, yogurt, vanilla extract and stevia. Mix very well, until combined and a very thick batter remains.
Grease a large non-stick pan and place it over medium heat. Once hot, spoon portions of the pancake batter onto the pan and immediately cover it. Cook for 3-4 minutes, or until the edges go golden. Remove the lid, flip, and cook for a further two minutes. Repeat the process until all the pancakes have been cooked.
Serve the pancakes immediately, or let them cool completely.
If your pancake batter is crumbly, add more milk. If the batter is too thin, add more coconut flour. * Save the yolks for a flan or creme brulee. TO STORE: Leftovers can be stored in the refrigerator, covered, for up to 1 week. TO FREEZE: Place pancakes in a ziplock bag and store them in the freezer for up to 6 months.