Coconut Milk Pancakes

Whisk the flours, sugar, baking powder and salt all together in a large bowl. In a medium bowl or large measuring cup, whisk together the coconut milk, oil, vanilla and egg. Combine the wet and dry ingredients together, stirring them a bit while being careful not to overmix. Heat a nonstick pan or griddle over medium to medium high heat and grease with the cooking oil of your choice. Pour the batter onto the griddle, as much or as little as you want, depending on the size of the pancakes you are in the mood for. Flip the pancakes after a couple of minutes or when the edges begin to look dry and bubbles form on the surface of them. Cook another 1-2 minutes on second side. Remove from the griddle and top with fruit and toasted coconut. Serve with maple syrup.