In a large mixing bowl, whisk together the whole wheat pastry flour, coconut sugar, baking powder, baking soda, and salt. Gently fold in the unsweetened shredded coconut.

In a separate bowl, beat the egg and then mix in the almond milk and light coconut milk until well combined. Pour in the melted coconut oil, stirring continuously.

Make a well in the center of the dry ingredients and pour in the wet mixture. Stir everything together just until combined, being careful not to overmix to ensure your pancakes stay fluffy.

Heat a non-stick skillet or griddle over medium heat and brush with a little coconut oil to prevent sticking.

Pour 1/4 cup of batter for each pancake onto the skillet. Cook until you see bubbles forming on the surface and the edges look set, about 2 minutes.

Flip the pancakes carefully and cook for another minute or until they are golden brown and cooked through.

Serve the pancakes hot with your choice of toppings.