Short ‘n’ sweet

Sheet-pan Coconut and Raspberry Hotcakes (gf)

Making hotcakes for more than two people can be quite a timeconsuming task. This one-pan method gives a super light and fluffy texture and is so quick and easy it’ll become a firm favourite.

1 ½ cups coconut cream
1 tablespoon apple cider vinegar
1 ½ cups brown rice flour
¾ cup ground almonds (almond meal)
1 ½ 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