Combine the oat bran, buckwheat flour, baking powder, cinnamon and salt in a large bowl.
Add the egg, maple syrup, vanilla bean paste and coconut milk to the bowl and stir until well combined.
Gently stir in the raisins and toasted coconut.
Grease a griddle over medium heat with butter or coconut oil.
Once hot, pour batter onto pan and cook for 2-3 minutes until browned and set. Flip pancake and cook an additional minute on the other side. Repeat until batter is finished keeping cooked pancakes warm on a plate in the oven on the lowest temperature setting you can.
Serve warm and top with your favorite fruit compote or jam.
Notes
Top with your favorite fruit compote. I smashed some wild blueberries and maple syrup together for these.