• Mix together the flours, sugar and salt.
• Pour in the coconut milk.
• Knead the dough gently to form an elastic and homogeneous ball and let it rest for 1 hour.
• Portion the dough into 4 balls and roll them thinly on a floured work surface.
• Fold the edges together to form a rectangle.
• In a non-stick frying pan, lightly oiled using absorbent paper, fry the pancakes for about 3 minutes on each side.