Merry Christmas to all of you!

Coconut pancakes with Greek yoghurt and pomegranate 

180g rice flour
3 tablespoons sugar
1 pinch of salt
5 eggs
400g coconut cream

2 tablespoons oil or butter for frying

Combine ingredients in a mixing bowl or in a blender. Batter should be rather liquid in consistency.
Heat a non-stick pan over low heat. Pour in a small amount of batter (about 4 tablespoons to form a thin pancake.Continue until mixture is used up.
Serve with fruit and Greek yoghurt – or fill with grated coconut and palm sugar syrup.