Separate the egg yolks and egg whites into two bowls.
To the egg yolks, sift in the plain flour and corn starch, then add the milk. Whisk until the mixture is smooth and free of lumps.
Add the sweetener to the egg whites and beat with an electric mixer until stiff peaks form.
Gently fold the egg yolk mixture into the whipped egg whites until fully incorporated, being careful not to deflate the batter.
Heat a non-stick saucepan over low heat and lightly spray with oil. Spoon the batter into the pan (I used an ice cream scoop for a consistent shape), then add an extra scoop on top to create a thick pancake.
Add a small amount of water to the sides of the pan (not on the pancake) and cover with a lid. Allow to steam for 3 minutes over low heat.
Remove the lid, carefully flip the pancake, and cook for a further 2 minutes until cooked through.
Transfer to a plate and garnish with sugar-free maple syrup and fresh strawberries.