1 -2tablespoonslightly salted butter for toppingomit use dairy free spread for vegan
Caramel and pecansfor topping
In a large mixing bowl, sift the coconut flour, protein powder and baking powder to avoid clumps. Add in the gluten free oats (if using it), shredded coconut and salt. Mix well to combine.
In a small bowl, whisk the egg whites with the vanilla extract. Add this to the dry mixture and stir until a dough like consistency. Slowly add the milk to the batter. Ideally, the batter should 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 (It should make 5 thick pancakes).
Allow pancakes to cool slightly and top each evenly with butter.
* The amount of milk you use depends on the brand of coconut flour and protein powder used. When I tried this out with a paleo protein powder it required less liquid- the most successful batch I had used a vegan type of protein powder. I didn't add any sugar to this as my protein powder was already sweetened.