Crack the eggs into a medium sized bowl and beat lightly with a whisk or fork.
Add the yogurt and milk. Mix well to incorporate.
Add the flour and maple syrup. Mix well to incorporate.
Heat 2 tbsp of coconut oil in a large skillet over medium-high heat. Pour small amounts of pancake batter into the skillet leaving enough room between each one for the batter to spread out while cooking.
Reduce heat to medium and cook the pancakes for 2 minutes on each side.
Add a little more oil to the pan with each batch, reduce heat to medium-low, if necessary.
Leftovers can be stored in an airtight container for up to 3 days in the fridge and 3 months in the freezer. You can reheat by just popping in a toaster.