Place buckwheat flour, protein powder, coconut flour and baking powder (and cinnamon, if using) in a mixing bowl and lightly whisk them together.
Add the egg and 75mL coconut milk to the same mixing bowl. Whisk the ingredients together until they start to form a smooth batter. If the batter is too thick, add a little extra milk.
As you're whisking, add in the teaspoon of olive oil and continue to mix. You should end up with a thick, shiny batter, about the texture of a thick custard.
Heat a small nonstick pan up to a low heat on the stove. Add a teaspoon of olive oil (or another cooking fat). Scoop in about three heaped tablespoons of the batter, gently smoothing it out a little to form a pancake shape.
Cook for approximately 1 and 1/2 - 2 minutes, or until just a few bubbles poke through the surface, then flip and cook for another minute. (You want to flip them as soon as you are able to, to avoid burning).
Repeat the process with the remaining batter; you should make 3-4 pancakes. Add a little extra oil to the pan as needed as you cook. Serve immediately with toppings of your choice (you can also refrigerate or freeze the pancakes and heat them up again later).
*I have been using an organic vanilla bean whey protein powder in this recipe (ingredients: whey protein, vanilla bean, lucuma). You can use a different flavour protein powder if you like! If you use a flavourless powder, simply add a teaspoon of sweetener e.g. coconut sugar + a teaspoon of vanilla extract to the batter.