Stir the dry ingredients together (flours, baking powder, salt, sugar, coconut) in a medium bowl.
Whisk the wet ingredients (milk, eggs, vanilla) in a separate small bowl.
Mix the dry and wet ingredients together until combined.
Begin heating a non-stick skillet over medium heat.
Let the batter sit a minute or two. If it looks really thick add another tablespoon of milk (the batter should be thick though).
Add some coconut oil or butter to the skillet.
Once you see tiny bubbles form in the pan, dollop the batter onto the skillet (I like to use a 1/4 cup measurement for this).
Let the cakes cook until the sides begin to look cooked and you can get a spatula under it (1-2 minutes).
Flip and cook the other side (30-60 seconds).
Repeat above steps with the remaining batter.