Sift together dry ingredients. In a separate bowl, blend the buttermilk, egg and coconut oil together. Add the wet to the dry and mix until just combined. (Note: do not over mix, as this creates a very dense and heavy product – lumps are OK.)
Heat a frying pan over medium heat and add enough coconut oil to evenly coat the bottom of the pan. Use an ice-cream scoop to drop batter in the hot pan, keeping pancakes about 1” apart. When bubbles start to form on top of batter and edges start to dry out a little, flip the pancake. Cook until pancake is puffed up and springs back when lightly poked. Serve immediately. Suggested topping: maple syrup. Yield: 10-12 pancakes