Separate egg yolks from whites, beat egg whites until soft peaks form and set aside.
In a bowl, with an electric mixer, beat the egg yolks with the sugar for two minutes or until you get a bubbly texture.
Add the milk and beat until combined.
Add the flour and mix well.
Add the whipped egg whites and fold with a spatula in circular movements until the egg whites disappear completely.
Place a large, non-stick frying pan on the smallest heat source, on maximum heat and grease it generously.
Reduce the heat to a minimum and make the first pancake of approximately 5 inch | 12cm in diameter with 3 tablespoons of the dough, slowly adding in layers and in circular movements, one tablespoon at a time. Repeat the process with the remaining pancakes. You should be able to do 3 at a time, for a total of 6.
Cook 2 to 3 minutes and add another tablespoon of the dough, making a layer on top. Cook for 5 minutes, flip and cook another 5 minutes.
Top with berries, sprinkle with powdered sugar (optional) or with your favorite low FODMAP topping.