For the coconut pancake, separate the eggs and beat the egg whites with the sugar until stiff. In an extra bowl, mix the yolks, salt, flour and coconut milk with a mixer.
Add the cranberries, then fold in the snow. In a large skillet, heat the coconut oil, pour in the batter. Fry lightly over medium heat until the batter is firm enough to flip.
Then bake from the second side also until light brown. Break into small pieces with a spatula and fork and continue baking briefly.
Sprinkle with coconut flakes, add lemon balm leaves as decoration.