Egg-cake experiment

I’m not confused. These are NOT pancakes but I think they could be tasty pancake-like breakfast food with a little tweaking, and they don’t use, say, 10 pounds of nuts, a bunch of bananas, or anything else that I wouldn’t eat in the course of a normal meal.  They hold up really well and could be spread with whatever pancake topping you like.

Heres the basic idea…they’re fluffy because I whip the egg whites separately from the yolks and fold them in later like a souffle.  This version is totally neutral, and I imagine you could season or augment them to be sweet or savory. . . say, grated sweet potato and cinnamon – zucchini – coconut flakes – coco powder – spinach. . .

3 Eggs, putting the yolks and whites in separate bowls
Beat egg whites until thick and fluffy, they should form soft peaks when the beaters are pulled out.

3 yolks from above
1/3 C Water
3 Tablespoons coconut flower
Beat until thoroughly combined and as thick as possible.

Gently fold the yolks into the whites, combining without totally deflating your egg whites.  Spoon onto a greased medium skillet to form small pancakes, cook a few minutes each side until golden and just cooked through.