Mix dry ingredients in a small bowl.
Whisk eggs, vanilla, coconut milk, vinegar and shortening in a different bowl.
Pour the boiling water in a small bowl, then slowly sprinkle in the gelatin while stirring constantly.
Add gelatin and water to the wet ingredients and mix well. Add dry ingredients and mix again.
Heat a frying pan over medium-low heat with about a teaspoon of palm shortening.
Spoon the batter onto the pan to make 4-inch pancakes.
Flip the pancakes when the small bubbles on the surface have popped.
Cook another 3-5 minutes, then remove from heat. Serve with syrup or fruit.