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1. Whizz the flour, egg, yogurt and 2 tbsp water together in a food processor to form a smooth batter. tip into a bowl, then stir in the chillies, spring onions, coriander and sesame seeds. Cover and chill until required.
2. To make the tzatziki, mix the yogurt, cucumber and mint together, season to taste, then chill.
3. Heat a small frying pan with a splash of oil, wiping out excess oil with kitchen paper. fry the pancake mixture a dessertspoonful at a time, for 1 min on each side, until lightly browned. tip onto a plate and keep warm. pile onto a large platter, top with a dollop of tzatziki and some extra sliced spring onions and serve warm.

Per serving

42 kcalories, protein 1g, carbohydrate 4g, fat 2 g, saturated fat 1g, fibre 0g, salt 0.02 g

Latest comments and suggestions

• Emma

  23 November 2007

  Emma rated and commented on this recipe

  

  This is a great recipe - really tasty! I made it for New Year's Eve party last year and the minute I cooked a batch they were gone! For an extra kick we also put a drop of chilli sauce on the top. Also with the yoghurt subbed for milk or soya milk, this makes an excellent pancake batter!!

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• centauri

  05 December 2007

  centauri rated and commented on this recipe

  

  I make these all the time with some rocket and chinese chicken, very light, tasty evening meal. Also works just fine with plain flour substituted for glueten free when the cupboards are bare

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• Belkey

  19 May 2008

  Belkey commented on this recipe

  Such a disapointment - they were too large with a dessert spoonful of batter so tried them with teaspoons, but still a bit 'flabby' and bland.

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• Belkey

  19 May 2008

  Belkey rated this recipe

  

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• westy

  31 May 2009

  westy rated and commented on this recipe

  

  used this recipe for the tzatziki which was nice

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Ingredients

• 100g gluten-free flour (we used Doves Farm, widely available)
• 1 egg
• 150ml soya yogurt
• 1 green and 1 red chilli , 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

FOR THE TZATZIKI

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

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Difficulty and servings

Makes 25-30

Preparation and cooking times

Prep 20 25 mins

Cook 15 mins

Gluten-free

Ingredients

• 100g gluten-free flour (we used Doves Farm, widely available)
• 1 egg
• 150ml soya yogurt
• 1 green and 1 red chilli , 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

FOR THE TZATZIKI

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

Per serving

42 kcalories, protein 1g, carbohydrate 4g, fat 2 g, saturated fat 1g, fibre 0g, salt 0.02 g

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