Place 1/4 cup coconut on a sheet pan and toast it in the hot oven until lightly browned, stirring occasionally. Remove from oven and set aside.
Reduce oven temperature to 225°.
In a large bowl, whisk together the flour, sugar, baking powder, baking soda and salt. Set aside.
In a medium bowl or 4 cup glass measuring cup - for easier measuring, combine the buttermilk, eggs, melted butter and orange juice concentrate. Whisk to combine. Pour the wet ingredients into the dry ingredients and whisk until just combined. Batter will be thick and lumpy. Stir in the flaked coconut.
Heat your griddle or a large frying pan over medium to medium high heat. If you're using a standard fry pan, spray the pan with non stick vegetable spray or add a small pat of butter and swirl in the pan until it's melted. Ladle the batter onto the griddle or pan and cook for 2-3 minutes or until bubbles form on top and pancake starts to dry around the edges. Use a spatula to flip the pancake and continue cooking for 2 minutes or so until done. Transfer pancakes to an oven safe platter and place the platter in the oven to keep them warm while you continue making the rest of the pancakes.
Add a pat of butter to a stack of pancakes, sprinkle with a little coconut and add maple syrup!