In a large mixing bowl, put the eggs and whisk together until frothy and fluffy (about 60 seconds). Add the coconut milk and oil and whisk another 30-45 seconds. Add the coconut sugar, vanilla and sour cream and whisk about 60 seconds.

Sift in the flour and baking powder into the wet mixture and blend well. Fold in the shredded coconut.

In a large (about 10” diameter) non-stick skillet over medium heat, let the skillet get hot then coat it lightly with cooking spray. Pour about ¼ to ⅓ cup batter per pancake grilling two pancakes at a time. Don’t crowd the skillet.

Let the pancakes cook over medium to medium low heat about 2 to 2 ½ minutes on the first side. Gently flip and cook another about 2 ½ minutes on the other side.

Remove to a plate and repeat, re-spraying the skillet as needed, until all the batter is done.

Serve immediately with butter and syrup or fresh berries!