Beat the egg yolks by hand until smooth; add kefir and vanilla extract.
In a separate bowl, mix together sprouted buckwheat flour, sugar, salt and baking powder.
Put the flour mixture into the kefir mixture. Mix to combine.
Whip egg whites until very stiff (I use KitchenAid mixer).
Fold egg whites into the batter very gently using a soft spatula. Just fold to combine, don't over mix. The batter will be very airy and light.
Preheat pan, oil it with ghee and scoop the batter in desired amounts onto the pan. For small pancakes, use 1 tablespoon, for bigger ones - 1/4 cup.
Cook until each side is nicely browned. Drizzle with melted butter.
