In a large mixing bowl, whisk together dry ingredients.
In a small glass bowl, melt coconut oil and whisk in remaining wet ingredients.
Pour wet over dry and gently stir until just combined (do not overmix). Let batter rest for 3-5 minutes while you preheat your skillet to medium (batter will be thick). Grease skillet lightly with buttery coconut oil or oil of choice.
Use an ice cream scoop or 1/4 cup scoop to place batter in a hot pan. Gently spread the batter with the scoop to flatten slightly (Pancakes will not spread much on their own)
Cook for a few minutes until edges are set and pancakes are lightly golden, then flip to cook the other side until the tops are firm and spring back when touched.
Serve warm with a slather of buttery coconut oil and a drizzle of monk fruit maple syrup.
Store any leftovers in an airtight container in the fridge for about 5 days.They also freeze great. Place on a parchment-lined tray in a single layer in the freezer until frozen. Then transfer to a freezer bag. Leftovers can be reheated in the microwave.Sweetener alternatives: