In a large mixing bowl, whisk together 1½ cups of all-purpose flour, 2 tablespoons of sugar, 2 teaspoons of baking powder, ½ teaspoon of baking soda, and a pinch of salt.

In a separate bowl, combine 1 cup of coconut cream, 1 large egg, 2 tablespoons of melted butter, and 1 teaspoon of vanilla extract. Whisk until smooth and creamy.

Pour the wet mixture into the bowl of dry ingredients. Stir gently until just combined; fold in ¼ cup of shredded coconut if desired.

Heat a lightly greased non-stick skillet or griddle over medium heat. Drop a small amount of water onto the surface; if it sizzles, it's ready.

Pour about ¼ cup of batter for each pancake onto the hot skillet. Cook for 2-3 minutes until bubbles form, then flip and cook until golden brown.

Remove the pancakes from the skillet and serve warm, topping with fresh fruits, maple syrup, or powdered sugar.