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These colourful turmeric and coconut wraps make a great base for your favourite fillings. From roasted veg and kimchi to smashed chickpeas and salad, add colour, texture and flavour to the coconut-infused pancakes for a quick and speedy vegan meal. Serve with a satay-style dipping sauce. See method
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Tip: Try filling the pancakes with kimchi, spring onion, spinach, avocado and mushroom or a colourful combination of roasted sweet potato, peppers and iceberg lettuce.
Freezing and defrosting guidelines
To freeze the pancakes, separate with squares of nonstick baking paper and wrap well. Freeze for up to 3 months. Defrost in the fridge overnight or at room temperature for 2-3 hrs. For more tips on freezing and defrosting food, read our article Love Your Freezer.
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