Fluffy Kefir Chocolate Chip Cocoa Pancakes

Steps

1. Separate the eggs, putting the yolks in a medium bowl and the whites in a clean bowl. Melt the butter and let it cool slightly; you will use two-thirds in the batter and the remaining one-third for the skillet.
2. Sift the unsweetened cocoa powder into a large bowl. Add the flour, sugar, baking powder, baking soda, salt and cinnamon, and whisk until the cocoa is evenly blended with no streaks.
3. To the egg yolks, add the kefir, vanilla and two-thirds of the melted butter, and whisk until smooth.
4. Pour the kefir mixture into the cocoa-flour mixture and stir just until no dry streaks remain; a few lumps are fine.
5. Beat the egg whites with a clean whisk until soft peaks form, then gently fold them into the cocoa batter in two additions. Fold in the chocolate chips. Let the batter rest 5 minutes.
6. Heat a large skillet over medium-low heat and brush it lightly with a little of the remaining one-third of the melted butter.
7. Pour about 1/4 cup of batter per pancake and cook until bubbles form on top and the edges look set, 2 to 3 minutes. Flip and cook 1 to 2 minutes more, until the centers spring back when touched and the egg is fully cooked (160°F, 71°C).
8. Repeat with the rest of the batter, brushing the skillet with the rest of the reserved melted butter between batches until it is used up. Serve warm.