For the coconut buttermilk stir together the coconut milk & the apple cider vinegar in a bowl / measuring jug & set aside for 10 minutes to activate.
Whisk the dry ingredients together in a large bowl (all purpose flour, desiccated coconut, baking powder, baking soda, sea salt). In a separate bowl, whisk together the coconut yoghurt, vanilla, olive oil and maple syrup followed by the coconut buttermilk. Mix well. Gently fold the wet mix into the dry mix until just combined, don't over‐mix or the pancakes will be dense.
Cook 1/3 cup batter (or 1/2 cup for bigger pancakes) at a time in a non‐stick fry pan over medium heat. Cook one side until bubbles appear on the surface and/or the underside is lightly golden brown. Flip & continue cooking until golden brown on the other side. If the pancakes are browning too quickly turn the heat down a little so that the center has a chance to cook through.
Serve a stack of the pancakes with a generous drizzle of the chocolate date sauce, a scattering of dessicated coconut, a scoop of coconut whipped cream, a sprinkle of chopped coconut chocolate (optional) & strawberry jam in between the layers if you so desire (i didn't use strawberry jam).