Place the flour, sugar, salt, egg, coconut milk, lime and water in a bowl and beat until smooth and free of lumps. Set aside to rest.
Combine papaya, kaffir lime, and lime juice together and set aside at room temperature.
Roast the shredded coconut in a small frying pan over medium heat for about 4 minutes or until fragrant and golden.
Heat a non-stick pan over low heat. Wipe a little coconut oil over the base of the pan and around the sides of a metal ring ( approx 10 cm in diameter).
Place the ring onto the pan and spoon the batter into it until the batter is about 5 mm deep.
When bubbles appear on the surface and the top of the pancakes is not too runny, flip the crumpet over to the other side and cook briefly.
Repeat the process until all the batter is used.
Serve the papaya salsa on top of the crumpets with toasted coconut, and a little Greek yoghurt and maple syrup.