Preheat oven to 250 degrees Fahrenheit. Whisk first seven ingredients together in a large bowl. Whisk together remaining wet ingredients in a medium bowl. Whisk coconut mixture together with dry ingredients until the batter is easily pourable.

Heat griddle or skillet over med-high heat. Brush the pan with vegetable oil. Working in batches, add the batter to pan, using a quarter cup of the mixture per pancake. Working quickly, spread the batter out with the back of a spoon until the pancake is about four inches round. Adjust heat accordingly and flip when bubbles start to appear on the surface of the pancake. Flip and cook until bottom is golden. Transfer to a baking sheet and keep warm in the oven.