In a large mixing bowl, combine all of the ingredients and whisk until there are no more clumps. Let the batter sit for about 10 minutes.
Preheat a large skillet (or stovetop griddle pan) over medium-low heat. Once the skillet is hot, add about a tsp of coconut oil. Then use an ice cream scoop or 1/4 cup measuring cup to scoop the batter and pour it into the pan.
Let the pancake cook for 3-4 minutes, and then flip and cook it for another 1-2 minutes. Repeat with the rest of the batter, making sure not to crowd the pan as you're adding the pancakes. Add more oil each time the pan gets dry.
You can keep the pancakes warm by putting them on a baking sheet after cooking, and putting them into a 200 degree oven. This will keep them warm as the rest are cooking.
When ready to serve, top with butter and maple syrup.