Preheat your oven to 200°F. Set up a wire rack on a baking sheet to keep pancakes warm until you're ready to eat.
Cook the bacon in a large skillet over medium heat until crispy. Transfer to a paper towel to drain and cool, then chop into small pieces.
In a large bowl, whisk together the whole wheat flour, baking powder, coconut sugar, and sea salt.
Beat the egg whites in a separate bowl until stiff peaks form, using a hand mixer or a stand mixer (this is the key to light and airy pancakes).