Add the first six ingredients to a mixing bowl and whisk together until well-combined (wet mixture).

Add the remaining five ingredients to a mixing bowl and stir together until combined (dry mixture).

Pour the wet mixture into the bowl with the dry mixture and mix until all the lumps are out.

Heat a skillet to medium-high heat and add enough coconut or grapeseed oil to coat the surface. Measure out 1/4 cup of batter and pour onto the hot skillet. Cook until sides firm up and bubbles raise to the top of the pancake, about 1 minute. Flip and cook on the other side until pancake is cooked through, about another minute or two. Repeat for remaining batter.

Serve with butter and pure maple syrup.