Combine all dry ingredients in a mixing bowl.

Place banana, coconut milk, dates, macadamia butter, tahini and egg yolks in a high power blender, blend until smooth.

Pour into the dry mixture, along with the sweet cacao nibs (if using) and mix well.

Beat egg whites until firm peaks form and then gently fold into the pancake mixture.

Place 1 tsp coconut oil in a non-stick pan and allow to melt over medium heat.

Place a small amount of the pancake mix in pan and cook for 1-2 minutes (or until bubbles start to form).

Flip and allow the other side to cook for a further minute or so.

Repeat this process for the rest of mixture.

Serve with choc-tahini sauce, additional cacao nibs and fresh berries.