In a large mixing bowl, combine all-purpose flour, sugar, baking powder, baking soda, and a pinch of salt. Whisk until evenly distributed.

In a separate bowl, whisk together coconut cream, egg, melted butter, and vanilla extract until smooth.

Gently pour the wet mixture into the dry ingredients and fold together until just combined. Let the batter rest for about 5 minutes.

Preheat a skillet over medium heat and lightly grease it. For each pancake, pour about 1/4 cup of batter onto the skillet and cook until bubbles form, about 2-3 minutes. Flip and cook for another 1-2 minutes until golden brown.

Serve pancakes immediately while hot, topped with fresh fruit, syrup, or powdered sugar.