Whisk together the flour and baking powder in a mixing bowl and set aside.

In a separate bowl, whisk the milk, lemon juice, and egg yolks. Add the dry ingredients to this mixture and whisk until smooth.

In a large bowl, use a hand mixer to whip the egg whites. When they start to foam and turn white, gradually add the sugar and vanilla extract. Beat until stiff peaks form.

Fold the whipped egg whites into the egg yolk batter in three additions, gently incorporating each batch to maintain the fluffiness.

Preheat a non-stick skillet over medium-low heat with 1 teaspoon of avocado oil. Wipe the oil around with a paper towel.

Scoop batter onto the skillet using a large ice cream scoop. Add a tablespoon of water to the pan and cover with a lid. Cook for 3–5 minutes until golden on the bottom.

Gently flip the pancakes, cover again, and cook for another 3–5 minutes until golden and cooked through.

Transfer to a plate and serve immediately with your favorite toppings like whipped cream, syrup, or fruit.