Cook the bacon in a frying pan over medium heat. Leave the bacon fat in the pan. Crumble or finely chop the bacon and set aside.
Whisk egg whites into soft peaks (an electric mixer works well for this). Set aside.
In a large bowl mix together the coconut flour, gelatin, butter, chives and bacon. Add the water and mix well then gently fold in the egg whites until combined. The batter will be thick and lumpy.
Re-heat the bacon fat in the frying pan over medium heat. Scoop small amounts (about 2 tablespoons) of batter into the pan, gently smoothing the batter out with a spoon to form small pancakes. Better yet, set a 3-inch biscuit cutter in the frying pan, drop the batter in the middle and then smooth out the batter to form perfectly round cakes.