Place dates in a small dish and cover with water; microwave for 20-30 seconds to soften. Remove pits and toss dates into a high-powered blender along with oats. Blend until it forms a flour-like texture.
Add cocoa powder and blend again to fully mix. Add flaxseed and pulse 2-3 more times.
Pour flour mixture into a large bowl. Whisk egg whites and egg together in a separate bowl, then stir into flour until just combined and no visible flour remains; there will be lumps. (May add 1 tablespoon of milk or water at a time to reach desired pancake batter consistency.) Set aside for 5 minutes.
Spray a large skillet or griddle with cooking spray and heat over medium. Add 1/2 tablespoon coconut oil and heat 30 seconds more until oil is spread around skillet.
Drop batter by 1/4 cup full and cook for 2-3 minutes or until bubbles form and edges look dry and airy. Flip and cook 2-3 minutes more or until golden. Repeat with remaining batter, adding more coconut oil as needed.
Serve pancakes topped with butter and raspberries.