Pour the water into a large bowl, add the yeast and sugar and leave to stand for 10 minutes until you see a few bubbles on the surface.
Whisk in the other ingredients (shake the can of coconut milk well before opening), cover and leave until the batter has risen by about 50% (about an hour to 90minutes). Gently whisk again.
Heat the hopper pan over a medium flame add a drizzle of oil, swirl and then wipe any excess away with some kitchen paper.
Add a ladle of batter to the pan, swirl a few times to coat the sides with batter. Crack an egg into the centre of the pan, put the lid on and allow to cook for about 5 – 6 minutes. Once the egg white is solid, use a spatula to carefully remove the hopper from the pan.
Serve immediately with your choice of toppings.
Use gluten free oats to make these gluten free