In a large mixing bowl, whisk the eggs until light and frothy, about 60 seconds. Add the coconut milk and coconut oil, then whisk for another 30 to 45 seconds to combine. Stir in the coconut sugar, vanilla (or almond) extract, and sour cream, and continue whisking for about 1 minute until smooth and well blended.

Sift the all-purpose flour and baking powder directly into the wet ingredients, then stir until the batter is fully combined and smooth. Gently fold in the shredded coconut.

Heat a large non-stick skillet (around 10 inches in diameter) over medium heat until hot. Lightly coat the surface with coconut oil cooking spray. Pour ¼ to ⅓ cup of batter per pancake into the skillet, cooking no more than two pancakes at a time to avoid overcrowding.

Cook the pancakes over medium to medium-low heat for about 2 to 2½ minutes on the first side, or until the edges begin to bubble and the surface starts to lose its shine. Carefully flip and cook for another 2½ minutes on the other side, or until golden brown and cooked through.

Transfer the finished pancakes to a plate and repeat the process with the remaining batter, reapplying cooking spray to the skillet as needed. Serve the pancakes hot with your favorite toppings like butter and maple syrup, or fresh berries for a naturally sweet finish!