Coconut‑Filled Pancakes

Ingredients

• 150 g rice flour
• 2 Eggs
• 30 g raw cane sugar (2 tbsp)
• 355 ml coconut milk
• 1 apple
• 40 g raisins
• 80 g shredded coconut
• 2 tbsp Coconut oil
• 0.5 tsp ground cinnamon

Instructions

1. 1.

   For the pancake batter, whisk together flour, eggs, 1 tbsp sugar and 275 ml coconut milk until smooth. Let rest for about 15 minutes.

2. 2.

   Meanwhile, peel, quarter, core and dice the apple. In a hot pan, brown the apple cubes with raisins, remaining sugar and shredded coconut in 1 tbsp coconut oil, stirring constantly. Add the remaining coconut milk and cinnamon, simmering for about 5 minutes until the liquid has almost completely evaporated.

3. 3.

   Bake four pancakes: heat a little coconut oil in a pan, pour ¼ of the batter, spread evenly by swirling, and cook 1–2 minutes until golden brown. Flip and bake another 1–2 minutes. Repeat with the remaining batter.

4. 4.

   Once all pancakes are baked, spread the coconut mixture on each pancake, roll them up, cut into pieces, and serve.