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In a bowl, mix together hotcake mix, rice flour, thin coconut milk, vegetable oil, egg and food coloring.
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In a non-stick pan, pour 1/3 cup of the hotcake mixture and cook until sides are dry and top is bubbly. Flip to cook the other side.
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After cooking, brush with margarine and sprinkle with toasted coconut flakes and sugar.
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Serve immediately.