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In a large bowl, combine flour, coconut sugar, baking powder, baking soda, and salt.
In a separate bowl, stir together buttermilk, eggs, and yogurt with a whisk; add to flour mixture, stirring just until moist. Add water to achieve desired consistency.
Allow the batter to rest for 5-10 minutes while you prepare the griddle.
Heat the Blackstone, griddle, or skillet over medium heat. Add oil, if needed.
Pour ¼ cup batter into skillet for each pancake and cook for 1-2 minutes or until tops are covered with bubbles and edges appear cooked. Carefully turn pancakes over and cook for 1-2 more minutes or until bottoms are lightly browned.
Repeat with remaining batter, adding a small amount of oil, if needed, between batches.