In a large bowl, combine flour, oats, baking powder, baking soda, coconut sugar, salt, cinnamon, and nutmeg. Set aside. In another large bowl, whisk 1/4 cup oil, eggs, and buttermilk until smooth. Combine buttermilk mixture with flour mixture and gently use a whisk to fold batter until just combined. Fold in raisins.

Heat a nonstick skillet to 300 F. Lightly grease with remaining 2 teaspoons safflower oil. Drop pancake batter by 1/4 cupfuls onto skillet. Cook 1-2 minutes on first side, flip pancakes and continue cooking 1-2 more minutes until golden brown. Repeat step 2 with remaining batter. Serve pancakes warm with maple syrup and butter.