In a large mixing bowl, whisk together the eggs until frothy, about 60 seconds. Then add coconut milk, melted coconut oil, coconut sugar, vanilla extract, and sour cream. Stir until combined.

Sift in all-purpose flour, baking powder, and sea salt to the wet mixture. Gently fold until just combined and smooth. Fold in the shredded coconut.

Preheat a non-stick skillet over medium heat for about 3 minutes. Lightly coat with coconut cooking spray.

Pour 1/4 to 1/3 cup of batter onto the skillet, cooking no more than two at a time. Cook for 2 to 2.5 minutes until edges bubble.

Flip the pancakes gently using a spatula, cooking for another 2 to 2.5 minutes until golden brown.

Continue with remaining batter, respraying the skillet as needed. Maintain medium heat.

Stack pancakes high on a plate. Serve warm with butter, maple syrup, or fresh berries.