It’s almost pancake day! Hurray!!

If you’re partial to a pancake but don’t eat eggs, we have the most delicious vegan recipe for you to try! This Sri Lankan inspired Coconut Roti is full of flavour, and is a little bit different to your bog standard pancake.

Ingredients:

1½ cups plain flour sifted

½ cup of coconut flour sifted (optional – can be replaced with plain flour)

1 cool cup of water (add a little at a time as needed to form a dough)

1 cup freshly grated coconut (or soaked desiccated coconut)

1 tbs of oil (we used rapeseed)

Method:

Sift the flour in a large bowl. Add the grated coconut or pre-soaked desiccated coconut, and oil to the flour and mix well.

Then add water a little at a time, until it begins to form a dough. You don’t want the dough to be sticky, it should be like play-dough consistency.

Leave the dough to rest at room temperature for 30 minutes.

Divide the dough into equal sized balls and then gently roll with a rolling pin into 5″ discs.

Heat some oil in a pan on a medium high heat and then cook the roti on both sides until they’re well browned.

Add the topping of your choice! We chose a typical Sri Lankan topping of banana and honey, but replaced the honey with vegan carob fruit syrup – delicious!

Chloë Owens