Heat a large, 12-inch skillet over medium heat. Add the coconut flakes and toast until golden, about 5 minutes, stirring frequently to brown evenly. Transfer to a small bowl once toasted.
Preheat your oven to 225 degrees. While the coconut is toasting (don’t go far or you’ll forget and it will burn) make the batter. Add the eggs to the mixing bowl (no need to get a clean bowl, a little butter and coconut milk will only make this more delicious!). Beat the eggs until light and frothy, about 2 minutes. Add the sugar, vanilla, and 1/4 teaspoon of salt. Beat to combine. Add all but about 2 tablespoons of what is left of the coconut milk and the baking soda. Beat again. Add the coconut flour and beat until just combined, using a spatula to scrape down the sides to make sure it is all combined thoroughly.
Return the pan to medium heat and add just enough oil to coat the pan. Spoon about 1/4 cup portions of the batter into the skillet. These will take about 3-4 minutes on the first side and about 2 on the second. You my be tempted to turn the heat up, but they burn easily, so slow and steady wins the race. As you work in batches, slide finished pancakes onto a baking sheet and keep warm in your oven. If your batter starts to thicken add teaspoons of the remaining coconut milk to adjust the consistency.
Slice (or scoop) your coconut butter (optional - see below) onto stacks of pancakes. Top with syrup and toasted coconut flakes.
Coconut Butter (Optional): The night before making these pancakes stick your can of coconut milk in the refrigerator. Remove your butter and place in a medium sized mixing bowl. Cover with plastic wrap and head off to bed and dream of fluffy pancakes.