Preheat your oven to 350°F (175°C). Spread the shredded coconut on a baking sheet and toast it in the oven for about 5-7 minutes or until golden brown. Keep an eye on it, as it can burn quickly. Once toasted, set it aside to cool.
In a large mixing bowl, combine the white whole wheat flour, coconut sugar, baking powder, baking soda, and salt. Whisk them together until well mixed.
In another bowl, whisk together the coconut milk beverage, eggs, melted coconut oil, and vanilla extract until fully combined.
Pour the wet ingredients into the bowl with the dry ingredients. Gently stir until just combined. Be cautious not to overmix; a few lumps are perfectly fine. Fold in the toasted coconut until evenly distributed throughout the batter.
Heat your griddle or frying pan over medium heat. Lightly grease it with a bit of coconut oil or butter to prevent sticking.
For each pancake, pour about 1/4 cup of batter onto the griddle. Cook until bubbles form on the surface, about 2-3 minutes. Carefully flip and cook the other side until golden brown, another 2-3 minutes. Repeat with the remaining batter.
Serve the pancakes warm, topped with butter and a generous drizzle of coconut syrup. Add fresh fruits or nuts for extra flavor and texture if desired.
