In a large mixing bowl, sift the coconut flour and unsweetened cocoa powder to avoid clumps. Add in the rolled oats, baking powder, natvia sweetener and 1 tablespoon of the shredded coconut. Mix well to combine.
In a small bowl, whisk together the egg whites and vanilla extract and add it to the dry mixture. Slowly, pour in the milk- you want the batter to still be quite thick. Do not over mix.
Heat a frying pan on low heat and spray with cooking oil. Once pan is extremely hot, using a measuring cup pour 1/4 cup of the batter and then cover the pan. Once bubbles appear and the edges go brown, remove cover, flip the pancakes and cover again for approximately 1 minute. Repeat until all the batter is used up.
Top the pancakes with the remaining 2 Tablespoons of shredded coconut and spread the pancakes with strawberry jam and cream for a true 'lamington' experience.
Do not use brown sugar instead of white as it changes the flavour significantly. By using only egg whites as opposed to whole eggs allows for a lighter, airy texture which resembles the 'lamington' texture.