Preheat the oven to 425 degrees F.
In a large bowl, thoroughly combine all of the ingredients except the coconut oil or butter.
Place the coconut oil or butter in a 9-inch pie plate or 8-inch square baking dish, and set in the oven to melt, about 2-3 minutes.
Remove dish from oven, and pour the batter over melted butter or oil. If using a glass baking dish, wait about a minute before pouring in the wet ingredients. (Pouring cool ingredients into an extremely hot glass plate can crack the plate.)
Bake at 425 degrees for 15 minutes, give or take a minute or two, depending on your oven. To avoid overcooking, check a few minutes early. If the top is golden brown but the center is not yet cooked through, lightly cover with a piece of aluminum foil to prevent over-browning. The pancake is finished when the center isn’t jiggly and a toothpick inserted in the middle comes out clean.
Serve warm, as is, or drizzle with a little maple syrup. Refrigerate any leftovers and gently reheat in the microwave, The pancake may also be enjoyed cold or at room temperature. (We really like it cold.)