In a large mixing bowl, whisk together the all-purpose flour, sugar, baking powder, baking soda, and salt. Mixing these dry components thoroughly ensures that the leavening agents are evenly distributed, which is crucial for getting consistently fluffy pancakes with every batch you make.

In a separate medium-sized bowl, combine the coconut cream, egg, melted butter, and vanilla extract. Whisk these wet ingredients until they are smooth and well-blended. Using room temperature ingredients can help them combine more easily, creating a smoother final batter.

Pour the wet ingredient mixture into the bowl with the dry ingredients. Stir gently with a spatula or spoon until they are just combined. It’s important not to overmix; a few lumps in the batter are perfectly fine and actually help create a tender pancake. If you're using it, now is the time to fold in the shredded coconut.

Place a non-stick skillet or griddle over medium heat. Add a small amount of butter or a light coating of cooking spray to prevent the pancakes from sticking. You’ll know the skillet is ready when a drop of water sizzles and evaporates quickly. A properly heated pan is key to achieving that beautiful golden-brown finish.

Pour about 1/4 cup of batter onto the hot skillet for each pancake. Cook for about 2-3 minutes, or until you see bubbles forming on the surface and the edges look set. Flip the pancake carefully and cook for another 1-2 minutes on the other side, until it is golden brown and cooked through.

As the pancakes finish cooking, transfer them to a plate. You can keep them warm in a low-temperature oven while you cook the remaining batter. Stack them high and serve them warm with your favorite toppings for a delightful breakfast experience.