In a large mixing bowl, whisk together the dry ingredients: all-purpose flour, sugar, baking powder, baking soda, and salt.

In a separate bowl, mix the wet ingredients: coconut cream, egg, melted butter, and vanilla extract until smooth.

Gently pour the wet mixture into the dry ingredients, stirring until just combined. Fold in shredded coconut if desired.

Preheat a non-stick skillet over medium heat for about 5 minutes and lightly grease with butter or oil.

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

Stack the warm pancakes and serve immediately with your choice of toppings.