In a large bowl whisk together the flour, granulated sugar, baking powder, salt and shredded coconut. Create a well, and add the egg, buttermilk, coconut milk and vanilla extract. Fold the ingredients together until moistened. Stir in the mini chocolate chips. Let stand for 5 minutes.
Preheat your griddle over medium heat, and spray with a non-stick spray.
Dollop 1/4 cup poritions of the pancake batter directly onto the griddle. Cook for 4-5 minutes on one side, or until you see bubbles form. Flip the pancakes and cook for an addition 1-2 minutes. Remove from heat, and repeat for the rest of the batter.
Serve the pancakes with diced strawberries, sliced almonds, chocolate chips, butter, syrup and shredded coconut. Enjoy!