Sesame & Spice Pancakes with Tzatziki

Makes 25-30 pancakes
100g gluten-free flour ( Doves Farm, is widely available)
1 egg
150ml soya yogurt
1 green and 1 red chili, deseeded and finely chopped
1 bunch spring onions, finely sliced, plus extra to serve
2 tbsp chopped coriander
1 tbsp sesame seeds
a little oil for frying


150g Greek yogurt
13cm/5in cucumber, deseeded and grated
2 tbsp chopped mint

Preparation and cooking times
Prep 20 – 25 mins. Cook 15 mins

Make a smooth batter by blending the flour, egg, yogurt and 2 tbsp of water in a food processor.

Transfer to a bowl and add the chilies, spring onions, coriander and sesame seeds. Stir well. Cover and chill until needed.

Make the tzatziki by mixing together the yogurt, cucumber and mint. Season to taste and chill.

Cook the pancakes in a small frying pan using just a smear of oil. Cook just one dessertspoon full of the batter at a time for one minute on each side until just browned.

As each one is cooked, keep warm on a plate.

Serve with a generous spoonful of the tzatziki and some extra sliced spring onions.

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