In a blender, combine coconut oil, protein powder, egg whites, pure maple syrup, and almond milk. Blend on high until smooth, about 30 seconds.

Heat a non-stick frying pan over medium heat and add a small amount of coconut oil.

Pour about 1/4 cup of the batter into the heated pan, tilt it to create a thin layer. Cook for 30 seconds, flip and cook for another 30 seconds.

Transfer cooked crepes to a covered dish to keep warm.

Sauté sliced strawberries with maple syrup in the same pan for about 4-5 minutes.

Place a crepe on a plate, fill with sautéed strawberries and coconut whipped cream, then fold.

Garnish with coconut whipped cream and flaked coconut before serving.