In a large bowl, combine the flour, baking powder baking soda, salt and cinnamon. Mix with spoon or whisk and set aside.
In a medium size bowl, combine the buttermilk (you can make your own buttermilk by adding 1 tbsp white vinegar into 1 cup milk) melted coconut oil, and vanilla.
Seperate the egg yolk from the egg white. Add the egg yolk into the wet ingredients and stir to combine. Put the egg whites into its own bowl.
Add the wet ingreidents to the the dry ingredients. Using a hand mixer on LOW speed, beat for 5-10 seconds or until the ingreidents are combined. Do not overmix! Let sit for 5 minutes.
Using a hand mixer, beat the egg whites on low speed with a hand mixer for about 3 minutes until they are thick and frothy.
Add the egg whites to the batter and fold in gently with a wooden spoon. Stop when all white streaks have dissapeared into the batter.
For waffles, preheat your waffle iron and cook according to instructions on your waffle maker. For pancakes, preheat a skillet over medium heat and add a small amount of coconut oil to prevent sticking. Cook approximately 2 minutes per side, until golden brown. You will know its time to flip the pancakes when bubbles start forming on the surface.
Serve warm with maple syrup. Leftovers can be saved for a couple of days or frozen. Reheat in the toaster for a delicious breakfast on the go or quick snack!
