Everybody loves a pancake, but this is a something a bit different. The addition of the coconut flour and coconut milk, gives these a great flavour which works perfectly with the fragrant herbs and sweetness of the prawns. The traditional way to eat these is to cut them into strips and wrap up in a lettuce leaf to form a delicious little fresh and crunchy parcel. I've used coconut sugar instead of the traditional palm sugar in the Nuoc Cham sauce, as not only is it easier to work with, it provides a caramel note which works really well. I recommend using a non-stick pan to cook the pancakes to prevent them sticking as they can be a little delicate.