In a large mixing bowl, whisk together the all-purpose flour, sugar, baking powder, baking soda, and salt until well combined.

In another bowl, mix the coconut cream, large egg, melted butter, and vanilla extract until smooth and creamy.

Pour the smooth wet mixture into the bowl with the dry ingredients. Gently stir until just combined, folding in shredded coconut if using.

Heat a lightly greased non-stick skillet over medium heat. Test if it’s ready by sprinkling a few drops of water on the surface.

Pour about 1/4 cup of batter onto the skillet for each pancake. Cook until bubbles form, about 2-3 minutes, then flip and cook until golden brown.

Remove the pancakes from the skillet and serve warm with syrup, fresh fruit, or garnished with powdered sugar.