In a medium bowl, whisk together all the dry ingredients.
Add the eggs, vanilla, coconut oil and ½ cup of whole milk. Whisk until everything is incorporated. If the mixture is very thick add the rest of the milk slowly while whisking. The batter should be a little clumpy but smooth enough to whisk through.
Heat a large cast iron griddle and melt down a few pats of butter.
Using a ladle pour the batter onto the hot pan. When the pancakes begin to bubble on top, flip and cook on the other side.
Repeat until you have a desired amount of pancakes. If you have any leftover batter, store in an airtight container and store in the refrigerator.
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