In a bowl, combine IsaLean™ Shake, gluten-free flour, baking powder, and cinnamon. In a separate bowl, whisk together almond milk and egg white until combined.
Add the wet ingredients to the dry ingredients, whisking until blended.
Heat a nonstick sauté pan over medium heat, then lightly coat with coconut oil spray. To create each pancake, spoon 3 tablespoons of the batter into the hot pan, until all batter has been used. Let cook 2 minutes, flip, and cook on the opposite side for an additional 1 1⁄2 minutes.