Begin by chilling a can of coconut milk overnight in the refrigerator. Scoop out the thick cream layer at the top and let it soften.

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

In a separate bowl, mix together the coconut cream, ½ cup of milk, 1 beaten egg, 3 tablespoons of melted butter, and 1 teaspoon of vanilla extract.

Gently pour the wet mixture into the dry ingredients and fold them together until just combined. Let the batter rest for about 2-3 minutes.

Heat a non-stick skillet over medium heat, lightly grease it, and pour ¼ cup of the batter for each pancake. Cook for 2-3 minutes until bubbles form.

Flip the pancakes carefully and cook for an additional 1-2 minutes until golden brown on both sides.

Serve immediately with fresh fruit or maple syrup.