Separate the egg whites and place them in a mixing bowl.

Using an electric mixer, beat the egg whites on low speed. Gradually add monk fruit sweetener while mixing until soft peaks form.

In another bowl, combine almond flour, egg yolks, baking powder, and half and half. Stir until smooth.

Gently fold one-third of the egg whites into the yolk mixture, using a whisk to combine. Fold in the remaining egg whites carefully to retain volume. Avoid overmixing.

Heat a griddle or pan over low heat and lightly grease it with oil.

Scoop ¼ cup of batter onto the pan. Then, add an extra tablespoon on top for height.

Cover the pan and allow the pancakes to cook for 5-7 minutes until the bottom is set.

Carefully flip the pancakes and cook for another 3-4 minutes until golden brown.

Serve immediately with your favorite toppings.