Pancakes have a long history, stretching as far back as ancient Greece. They appear in various forms throughout the world, from savoury African injera, to the sweet Finnish dessert pancakes known as lettu.
Seeing a pancakes are a global winner in the culinary world, and our gut health being such a vital component in our everyday life, why not combine a healthy gut and tasty pancakes?
By chef Georgia Hearn
Makes: 4 pancakes approximately
Prep Time: 5 minutes
Batter Ingredients:
1 Cup white spelt flour ( or flour of your choice - not coconut )
3/4 Cup milk of choice
1/4 Cup Greek yoghurt
1 Egg
Drizzle of maple syrup
Pinch of salt
2 Tsp baking powder
Topping Ingredients:
3 Tbsp Greek yoghurt
1 Tbsp tahini
Maple syrup
50g Pecans
Batter Instructions:
Place all the ingredients in a nutribullet or hand whisk until a smooth batter
Heat a dollop of coconut oil or butter in a non stick frying pan until melted
Ladle in a quarter of the mix and rotate the pan round so the batter spreads across the whole pan on a medium to low heat. Once the pancake is bubbling flip and cook for a further few minutes till golden brown the other side
Continue until all the mix has gone and serve immediately with chosen toppings
Topping Instructions:
Tahini Maple Yoghurt: Simply mix together 3 tbsps Greek yoghurt, 1 tbsp tahini and 1 tsp of maple syrup.
Maple Glazed Pecans: Place 50g of pecan halves in a frying pan and generously drizzle with maple syrup. Simmer on a low heat until the pecans are sticky and the maple is thick.
Combine all the elements and enjoy!
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