Add the egg, egg whites, maple syrup, olive oil and vanilla extract to a large mixing bowl and whisk until smooth. Add the coconut milk then whisk until well combined.
Gently fold the sifted coconut flour, baking powder and a small pinch of salt into the wet ingredients without overworking the batter.
Melt about a teaspoon of coconut oil in a large, hot skillet or griddle and pour 2-3 tablespoons of batter per pancake into the pan. Cook until the pancakes are set and the edges turn a deeper golden color, around 1-2 minutes.
Flip the pancakes and cook the other for side about 1-2 more minutes, or until golden brown. Remove from heat by transferring to a platter then repeat this process with the remaining batter until you’ve made all of your pancakes.
To serve, stack several pancakes and top with sliced bananas and raspberries, then drizzle with real maple syrup, if desired. Enjoy!
To avoid lumps, sift the coconut flour before adding to the batter. If you don’t have a sifter, pour flour into a fine-mesh sieve and gently shake over the bowl.