Mix all dry pancake ingredients, then add all wet ingredients except egg whites and mix until combined.
Using a hand or stand mixer, whisk egg whites until they form soft peaks. Gently fold egg whites into the pancake batter.
Pre-heat a pan or griddle to just over medium heat and spray with non-stick cooking spray.
Pour pancake batter onto griddle to form 3-inch round pancakes (you may need to do it in 2 or 3 batches). Once top of pancakes begin to bubble and pop, flip and cook other side until cooked through.
If desired, serve with maple syrup, whipped cream, mango slices, and toasted coconut (not included in nutriton info).