In a bowl, combine IsaLean shake, gluten-free flour, and baking powder. In a separate bowl, whisk together almond milk and egg until combined.

Add the wet ingredients to the dry ingredients, whisking until blended.

Heat a nonstick saute 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 for 2 minutes, flip, and cook on the opposite side for an additional 1.5 minutes