Preheat oven to 350 F (176 C), and arrange shredded coconut on a baking sheet.

Once the oven is preheated, add the coconut and bake for 3-5 minutes, stirring once to ensure even baking, until just slightly toasted (see photo), being careful not to burn.

Add toasted coconut to a food processor or blender with coconut sugar. Blend to combine. Set aside.

To the flax egg, add coconut oil, maple syrup, and coconut milk. Whisk to combine.

Add wet ingredients to dry and stir until just combined, being careful not to over-mix. If the batter looks too thick, thin with a little more coconut milk. It should be semi-thick but pourable. Taste and adjust sweetness as needed.

Let batter rest 5 minutes while preheating an electric griddle or skillet to medium heat (or about 325 degrees F). The surface should be hot, but not screaming hot – oil shouldn’t smoke when it makes contact with the surface.

Generously grease griddle with coconut oil and pour ¼ cup measurements of batter onto griddle and gently spread into a small disc. Sprinkle on a little untoasted coconut and coconut sugar.

Flip when bubbles appear in the middle and the edges appear slightly dry - about 3 minutes.

Cook for 2-3 minutes more, or until fully cooked through in the middle.

To serve, top with vegan butter and a drizzle of maple syrup or agave nectar, or toasted coconut.

Leftovers will reheat well in the microwave or in a 350 degrees F (176 C) oven. Otherwise, freeze cooked pancakes in single layer on a baking sheet. Once frozen, transfer to a freezer-safe container or plastic bag for up to 2 weeks. Reheat in toaster, oven, or microwave.