Mix oat flour, Chocolate Coconut IdealLean protein, and baking powder. Add egg whites, and coconut milk and stir until just combined. Using a ¼ cup, pour batter onto hot griddle. Once top of pancake is bubbly and bottom is cooked, flip and cook until both sides are done. Mix caramel syrup and shredded coconut together and spread onto pancakes, and top with pecans. Enjoy!