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

In a separate bowl, add coconut cream, egg, melted butter, and vanilla extract. Whisk until smooth and creamy.

Gently pour the wet mixture into the bowl containing the dry ingredients. Stir until combined, folding in shredded coconut if desired.

Preheat a non-stick skillet or griddle on medium heat for 3-5 minutes and grease lightly.

Pour 1/4 cup of batter for each pancake onto the skillet. Cook until bubbles form, then flip and cook the other side until golden brown.

Stack the pancakes on a plate and serve warm with toppings such as berries or syrup.