For the batter, first mix all the solid ingredients together. Then add the eggs, egg white and milk and mix the dough well. Lastly, slowly stir in the water.
Brush a large coated pan over medium heat with some of the coconut oil, then pour in about 3 to 4 mounds of batter (depending on how big the pan is). I use about 2 to 2 1/2 tablespoons of the batter per pancake. Flip the pancakes as soon as they form bubbles on the top and let them fry on the other side for another minute or two.
Repeat step 2 until batter is used up. For me, it comes out to about 12 pieces, which are perfect for three to four people (depending on the hunger and the toppings they are served with).
For the chocolate custard, whisk the milk with the starch and protein powder until the mixture is smooth. Pour the mixture into a small saucepan and bring to a simmer slowly over medium heat. Keep stirring with a whisk, remove from heat as soon as the sauce solidifies and reaches a viscous consistency.