In a large mixing bowl, combine all the dry ingredients and mix well.
Add the whisked egg whites and coconut cream and mix very well.
Using a tablespoon, add the dairy free milk of choice one tablespoon at a time until a very thick batter is formed. Set aside.
While the pancake mixture is resting, heat a large frying pan with coconut oil or butter until hot then turn the heat down to medium.
Pour 1/4 cup servings of the batter on the heated pan and cover. When the edges start to go golden (2-3 minutes), flip the pancakes and cover and cook for a further minute.
Repeat until all the batter is used up.
Top with tiramisu sprinkling and layer with extra coconut cream and enjoy!
* Adjust accordingly. I used a sweetened protein powder so I omitted ** Adjust accordingly. Depending on the flour/protein powder you use, you may need more or less. If you opt for the vegan version, it will come out slightly more flat. Pancakes taste amazing batch cooked and frozen and thawed before eating!