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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.
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2
In a separate bowl, cream your egg yolks, butter, coconut oil, and sugar.
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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.
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4
To assemble everything, first fold in your creamed egg yolk mixture until incorporated.
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5
Then carefully fold in your meringue (also until incorporated; you cannot be too aggressive with your meringue or you'll knock all the air out of it!).
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6
Chill in the fridge for about 10 minutes.
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7
Preheat your griddle to about 350 and spray with coconut oil liberally.
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8
Pour about 3-4 tablespoons of batter onto the griddle.
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9
Gently lay a tostone in the center of the pancake and top with 1 or 2 more tablespoons of batter.
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10
Flip when needed (usually when the edges start bubbling, but you can easily check with a spatula) until golden brown on both sides.
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11
For the syrup, rapidly simmer the entire mixture for about 3-4 minutes over medium heat.
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12
Remove and strain if desired (if you don't want peanut bits in your syrup) before pouring over pancakes.
