In a large mixing bowl, whisk together the all-purpose flour, coconut sugar, baking powder, baking soda, salt, and shredded coconut until well combined.
In a separate bowl, whisk the beaten egg, almond milk, light coconut milk, and melted coconut oil until smooth.
Pour the wet ingredients into the bowl with the dry ingredients. Gently mix until just combined. Be careful not to over-mix; a few lumps are perfectly fine.
Heat a non-stick skillet or griddle over medium heat and add a small amount of coconut oil to coat the surface.
For each pancake, pour about 1/4 cup of batter onto the skillet. Cook until bubbles form on the surface and the edges look set, about 2-3 minutes. Flip and cook for an additional 2 minutes on the other side, or until golden brown.
Serve the pancakes warm with your favorite toppings, like fresh fruit, syrup, or whipped cream.
