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

In another bowl, mix together the coconut cream, large egg, melted butter, and vanilla extract until smooth and creamy.

Slowly pour the wet mixture into the bowl with the dry ingredients, stirring gently. Fold in shredded coconut if using.

Preheat a non-stick skillet over medium heat, greasing it lightly with butter or coconut oil.

Pour 1/4 cup of batter per pancake onto the skillet. Cook for about 2-3 minutes, then flip and cook until golden brown.

Transfer pancakes to a plate and serve warm with toppings like fresh fruits or maple syrup.