Combine all ingredients in large mixing bowl and whisk well. Let batter sit for 5 minutes.
Coat a non-stick skillet with a little coconut oil and add roughly 1/4 cup batter. Cook pancakes for 1-2 minutes per side. (Fits 3 in a large skillet)
You can store the pancakes in an airtight container in the refrigerator for up to a week and reheat, or freeze to keep them longer.