In a large mixing bowl, whisk together the flour, sugar, baking powder, and salt until everything is nicely combined.

In another bowl, mix together the coconut milk, coconut cream, egg, melted coconut oil or butter, and vanilla extract until you achieve a smooth consistency.

Gently pour the wet mixture into the dry ingredients and stir with care. Remember, a few lumps are fine; overmixing can lead to dense pancakes.

Preheat a non-stick skillet or griddle over medium heat. Lightly grease with coconut oil or butter to prevent sticking.

Pour approximately 1/4 cup of batter for each pancake onto the skillet. Cook until small bubbles form on the surface and the edges begin to set, about 2-3 minutes.

Flip the pancakes with a spatula and cook for an additional 2 minutes or until golden brown and fully cooked.

Continue with the remaining batter, adding extra oil or butter as needed.

Serve the pancakes warm, garnished with coconut flakes or shredded coconut if desired.