Bring egg whites to stiff peaks in a stand mixer.  gently mix in the egg white powder, garlic powder, onion powder and salt

In a second bowl, mix the whole eggs, coconut or almond milk

While the stand mixer is on medium, slowly pour in the whole egg mixture until fully incorporated

Cook on a flat, nonstick skillet on medium to high heat, spreading wide and thin.  You should get 4 wraps out of this recipe.  When bubbles start forming in the center, flip over for about 20 seconds.

If making a larger batch, mixture will settle, so continue to hand stir between ladling out pancakes to skillet.