In a large mixing bowl, whisk together 1 cup of all-purpose flour, 2 tablespoons of sugar, 2 teaspoons of baking powder, 1/2 teaspoon of baking soda, and a pinch of salt.

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.

Pour the wet mixture into the bowl with the dry ingredients, stirring gently until just combined. Optional: fold in 1/4 cup of shredded coconut for extra texture.

Preheat a non-stick skillet or griddle over medium heat and lightly grease with oil or butter.

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

Stack the cooked pancakes warm on a plate and serve with toppings like fresh fruits, syrup, or shredded coconut.