In a large mixing bowl, whisk together the dry ingredients: flour, sugar, baking powder, baking soda, and salt until well combined.

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

Gently combine the wet and dry mixtures, stirring until just combined. Fold in shredded coconut if using.

Preheat a non-stick skillet over medium heat, greasing lightly. Check readiness by sprinkling water on it—if it sizzles, it's ready.

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

Serve the pancakes warm, topped with fresh berries, banana slices, or maple syrup.