Start by separating the eggs, placing the whites in one bowl and the yolks in another. If making an egg-free version, prepare flax eggs by mixing ground flaxseed with water and letting the mixture rest.

In a bowl, add almond flour, coconut flour, quinoa flour or oat flour, baking powder or baking soda, and salt. Stir well to combine and break up lumps.

In another bowl, whisk kefir, yolks (or flax eggs), vanilla extract, and melted fat until smooth. This creates a smooth thick batter base.

Slowly mix the wet ingredients into the dry ingredients. Whisk the egg whites with a pinch of salt until stiff peaks form, then gently fold them into the batter. This step adds air and gives the pancakes their fluffy body.

Let the batter rest for about 10 minutes. This allows the flours to absorb moisture and improves consistency.

Heat a non-stick pan or heavy griddle over medium heat. Brush with butter, ghee, or coconut oil. Scoop about ¼ cup batter into the pan and let it fry for a few minutes.

When bubbles appear on the surface and the edges look set, use a spatula to flip. Cook until both sides are golden brown. Keep the heat slightly lower to prevent the pancakes from getting too dark.