** Percentage Daily Values are based on a
2000 calorie diet. *Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.
1. Dissolve the yeast and sugar in the water and set aside for 5 minutes.
2. Sieve the flour and salt into a bowl, add the coconut milk, yeast and sugar and mix to form a smooth batter.
3. Cover and leave overnight. Grease a hopper pan, heat it over a moderate heat and pour 75 ml of batter into the pan.
4. Tilt the pan so batter forms a round shape, cover with the lid and cook until done.
5. Ease the hopper from the pan with a blunt knife.
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Dietary Notes:
This recipe is low-sodium with 0mg per serving, low-fat with 0g per serving, low-saturated fat with 0g per serving, low-cholesterol with 0mg per serving and low-calorie with 0 per serving
Food Allergy Information:
This recipe contains potential food allergens and will effect people with Yeast, Gluten, Rice, Natural Sweeteners, Fructose Malabsorption allergies.
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