Beat the egg whites (from the whole eggs) with a pinch of salt until they have soft peaks. For the lazy (me), use a hand mixer with whisk attachment.

Mix the buttermilk, egg yolks, liquid egg whites, and vanilla extract in a bowl (make sure it is mixed well).

In a separate bowl, whisk the coconut flour, protein powder, baking powder, and cinnamon. Add the dry ingredients to the wet and mix until combined!

Fold the whipped egg whites into the batter; make sure not to deflate the whites!

Preheat a nonstick skillet over medium-low heat.  For each pancake, lightly grease the pan with butter.  Then pour 1/4 cup of batter into the skillet, moving it slightly to distribute batter.

Cook until bubbles are visible on top, then flip the pancake over and cook until the other side is golden brown.