In a large mixing bowl, combine 1 cup of all-purpose flour, 2 tablespoons of sugar, 1 tablespoon of baking powder, 1/2 teaspoon of baking soda, and a pinch of salt. Whisk until well blended.

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

Pour the wet mixture into the dry ingredients. Gently stir until just combined, folding in 1/4 cup of shredded coconut if desired.

Heat a non-stick skillet over medium heat for 2-3 minutes and lightly grease it.

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

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