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1. Start by making your butter. In a small bowl, mix together the softened butter, sugar, and lime zest. Set aside.
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2. Next up, make the pancakes. In a medium sized bowl, lightly mix together the dry ingredients. I used Vietnamese cinnamon and vanilla powder, but I offered substitutes since I know those are fairly bizarre ingredients. Vietnamese cinnamon is particularly strong, so I would suggest upping the cinnamon a bit if you use the regular type. Also-I didn't try these with vanilla extract, but the general rule is that 1 part vanilla powder equals 2 parts vanilla extract. I'd check it out for yourself though, maybe add a bit at a time.
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3. Add the egg white (or egg) and coconut milk. Stir until just mixed together.
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4. In a skillet, heat 1 teaspoon of coconut oil over medium heat. Once melted, add pancake batter in heaping tablespoons. Cook on one side until the batter begins to dry and bubble.
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5. Once they begin to bubble, flip over the pancakes and cook them for another 1-2 minutes.
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6. Remove the finished pancakes to a plate. Continue to prepare the pancakes in batches-for each one, melt a new teaspoon of coconut oil. Top with a thin layer of lime butter and serve. Makes about 18 small pancakes, serves 4.
