This recipe makes light crispy pancakes, great with lemon juice and maple syrup/agave nectar/sugar. Also try with chocolate sauce or vegan ice cream.
4.5 oz (130g) plain white flour
2 teaspoons baking
Use your favourite vegan chocolate for this.
16 standard greaseproof cupcake cases with roughly a 4.5cm diameter base
60g creamed coconut (the coconut in a block)
75ml soya cream
35ml golden syrup
150g desiccated coconut
Comfort food: chunky potatoes, soft sweet onions and tangy tomatoes with melty vegan cheese and garlic. All piled into a pastry case and baked. You might recognise this dish by