2/3 cup unsweetened shredded coconut
1 1/3 cups all-purpose flour
1 cup old-fashioned rolled oats
2 tablespoons baking powder
1/2 teaspoon salt
2 tablespoons raw sugar
2 teaspoons vanilla extract
2 tablespoons vegetable oil, plus more for frying
1/2 cup coconut yogurt, homemade or store-bought
1 1/2 cups almond milk
Place the shredded coconut into a small frying pan and stir over a medium heat until golden and fragrant, 2 to 3 minutes. Put roughly half of the toasted coconut into a blender along with all of the flour, oats, baking powder, salt, and sugar. Blend these dry ingredients together until the oats have broken down into a flour.
Pour the vanilla, oil, yogurt and milk into the blender with the flour mixture. Blend together until just mixed.
Heat a large cast iron or non-stick skillet over medium heat. Pour in about 1 teaspoon of oil, just enough to lightly coat the bottom of the skillet. Make pancakes using 1/4 cup of the batter for each pancake; add as many pancakes as you can to the pan without the pancakes touching. Cook the batter over medium-low heat until the edges look opaque, the underside is golden, and bubbles form and burst on the surface. Flip using a thin spatula and cook on the other side until golden brown. Serve immediately or keep warm by transferring the pancakes to a baking tray in a 150°F oven until ready to eat.
Sprinkle the remaining toasted coconut over the pancakes and serve warm with a dollop of coconut yogurt, some fresh fruit, and maple syrup.