Place the top of the Dutch Oven (Griddle part) in the direct part of the grill and pre heat grill and griddle for 10 minutes at 350°F.
Place the rice flour and turmeric in a large bowl. Make a well in the centre and add the coconut cream, water, and egg. Whisk all together until smooth.
To make the dipping sauce, place all the ingredients in a bowl. Stir until the sugar dissolves. Set aside until needed.
Once the barbecue is preheated turn the burners to medium. Add a little canola oil to the hotplate to grease.
Ladle ¼ cup of batter onto the hotplate. Cook the pancake for roughly 2 minutes or until the top has set. You do not need to flip the pancake.
Repeat until all the batter has been used. Set the pancakes aside.
Serve the pancakes alongside the filling ingredients. Let your guests build their own wrap by placing their desired ingredients in a pancake and rolling it up. Then dip it in the dipping sauce.
Let's Gear Up
Recommended Tools
Let's Gear Up
Recommended Tools
Recommended Tools carousel, use the previous and next arrows to navigate, or jump to any slide with the slide bullets.
