In a large bowl, whisk together the all-purpose flour, sugar, baking powder, baking soda, and salt until smooth and free of lumps.

In a separate bowl, blend the coconut milk, egg, melted butter, and vanilla extract thoroughly.

Pour the wet mixture into your dry ingredients. Stir gently until just combined, then fold in the sweetened shredded coconut.

Heat a non-stick skillet over medium heat and lightly grease it with butter or cooking spray.

Pour 1/4 cup of the batter into the skillet. Cook until bubbles form on the surface, then flip and cook until golden brown, about 2-3 minutes.

Enjoy your pancakes while they’re warm, topping with coconut cream, maple syrup, or fresh fruits.