Preheat the oven to 425°F. Set two 6-inch heat-proof skillets (or one large) on a baking sheet.
Break the eggs into a medium bowl, add the vanilla paste and lightly whisk with hand whisk, or fork.
Add the cake flour and coconut milk to the egg mixture and use the whisk to blend until combined, but not smooth.
Add equal amounts of the browned butter to each skillet and place in the heated oven until melted and foamy.
Pull the oven rack out partially and quickly pour the batter evenly among both pans. Return rack to oven and bake until the pancakes are brown around the edges and billowing, about 20 minutes (depending on your oven).
Remove from the oven, sprinkle pancakes liberally with confectioner’s sugar and return to the oven for about 30 seconds, or until sugar has melted.
Remove from the oven, drizzle with orange juice and sprinkle confectioner’s sugar. Top with fresh fruits, a dollop of whipped coconut or dairy cream and serve immediately.