Instructions

1. 1

   Whisk together your first seven ingredients (flour, baking soda, baking powder, sea salt, cinnamon, vanilla, and milk) until thoroughly mixed and then set aside.

2. 2

   In a separate bowl, cream your egg yolks, butter, coconut oil, and sugar.

3. 3

   In yet another separate bowl, whip your egg whites into a meringue; you can do this by hand (if you really want to) but throwing it in the Kitchenaid on high for a few minutes saves your arm and gives you really nice, stiff peaks.

4. 4

   To assemble everything, first fold in your creamed egg yolk mixture until incorporated.

5. 5

   Then carefully fold in your meringue (also until incorporated; you cannot be too aggressive with your meringue or youll knock all the air out of it!).

6. 6

   Chill in the fridge for about 10 minutes.

7. 7

   Preheat your griddle to about 350 and spray with coconut oil liberally.

8. 8

   Pour about 3-4 tablespoons of batter onto the griddle.

9. 9

   Gently lay a tostone in the center of the pancake and top with 1 or 2 more tablespoons of batter.

10. 10

    Flip when needed (usually when the edges start bubbling, but you can easily check with a spatula) until golden brown on both sides.

11. 11

    For the syrup, rapidly simmer the entire mixture for about 3-4 minutes over medium heat.

12. 12

    Remove and strain if desired (if you dont want peanut bits in your syrup) before pouring over pancakes.