1½ cups coconut cream
1 tablespoon apple cider vinegar
1½ cups brown rice flour
¾ cup ground almonds (almond meal)
1½ tablespoons cornflour
½ cup caster sugar
4 teaspoons baking powder (see Cook’s note)
½ teaspoon each baking soda, sea salt and ground mixed spice
3 large eggs
1 teaspoon vanilla extract
½ cup shaved or shredded coconut
Equipment: Grease a 24cm x 32cm tin and fully line with baking paper.
Preheat the oven to 180°C fan bake.
Stir the coconut cream and vinegar together and set aside for 5 minutes.
Combine all the dry ingredients in a large bowl.
Whisk the eggs and vanilla into the coconut cream mixture then quickly but gently fold into the dry ingredients. Pour into the tin and spread evenly then scatter over the coconut. Bake for about 11-12 minutes, or until the pancake is lightly golden and springs back in the centre when gently pressed with your finger.
To serve: Cut the warm hotcake into the desired size and serve with your favourite toppings. Serves 4-6 Serving suggestions: Fresh berries, stone fruit, passionfruit in syrup, maple syrup, sour cream, crème fraîche or mascarpone.
Cook’s note: The 4 teaspoons of baking powder are correct. Along with the baking soda, it reacts quickly to the vinegar in the coconut milk to give the hotcake a light, fluffy texture.