Prep a large skillet or frying pan with butter or coconut oil, set aside. In a large bowl, whisk together the flour, starch, sugar, baking soda, baking powder, and salt - set aside. In a second large bowl, use an electric mixer to beat together the egg yolks, vanilla, and butter. Add in the buttermilk and beat to combine. Dump the dry ingredients into the wet ingredients bowl and stir to combine.

Clean the dry ingredients bowl and wipe it dry. In this bowl, use an electric mixer to beat the egg whites until stiff peaks form, then carefully fold the egg whites into the batter, 1/3 at a time until fully combined.

Heat the pan to medium with the butter or coconut oil. Once hot, spoon in enough batter to make a medium to large pancake. Essentially, you'll be making 4 plain vanilla pancakes, and 4 raspberry pancakes, though you're welcome to make all 8 raspberry or all 8 vanilla! Once you've made around 4 vanilla pancakes, add the 1/4 cup of pulverized freeze dried raspberries to the batter and stir to fully combine. Continue making the raspberry pancakes by cooking a couple of minutes per side until bubbles form and each side is golden brown.

Serve with maple syrup and fresh raspberries or any other toppings you like!