Preheat a non-stick skillet or griddle over medium heat for about 5 minutes. Grease if needed to prevent sticking.

In a large bowl, whisk together flour, shredded coconut, coconut sugar, baking powder, baking soda, and salt until well blended.

In a separate bowl, whisk together the egg, coconut cream, non-dairy milk, and vanilla extract until smooth.

Pour the wet mixture into the dry ingredients and gently stir until just combined. Allow batter to rest for 5 minutes.

Using a 1/4 cup measure, scoop the batter onto the preheated griddle. Cook until bubbles form, then flip and cook until both sides are golden.

Serve warm with toppings like maple syrup and fresh fruit.