Gluten-free recipe for 4 - 8 people, takes only 15 mins; recipe has gluten-free flour, egg, yogurt, red chilli, spring onion, coriander, sesame seed, oil, greek yogurt, cucumber and mint.
Sesame & chilli pancakes with tzatziki
Course: Gluten-free
Servings
4 - 8
servings
Prep time
20 mins
Ingredients
- Gluten Free Flour: 100g gluten-free flour (we used Doves Farm, widely available)
- Egg: 1 egg
- Yogurt: 150ml soya yogurt
- Red Chilli: 1 green and 1 red chilli, deseeded and finely chopped
- Spring Onion: 1 bunch spring onions, finely sliced, plus extra to serve
- Coriander: 2 tbsp chopped coriander
- Sesame Seed: 1 tbsp sesame seeds
- Oil: a little oil for frying
- Greek Yogurt: 150g Greek yogurt
- Cucumber: 13cm/5in cucumber, deseeded and grated
- Mint: 2 tbsp chopped mint
Directions
- 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.
- To make the tzatziki, mix the yogurt, cucumber and mint together, season to taste, then chill.
- 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.
