Whisk together the dry ingredients: flour, sugar, baking powder, and salt in a large bowl.

In a separate bowl, combine the wet ingredients: coconut milk, coconut cream, egg, melted coconut oil, and vanilla extract.

Gently fold the wet mixture into the dry ingredients until just combined.

Preheat a non-stick skillet over medium heat and grease lightly with coconut oil.

Pour 1/4 cup of batter onto the skillet and cook until bubbles form, about 2-3 minutes.

Flip the pancake and cook for an additional 2 minutes or until golden brown.

Stack cooked pancakes on a warm plate and garnish with coconut flakes and serve.