• Georgia Hearn

Gut Friendly Pancake With Apple, Tahini Yoghurt & Maple Glazed Pecans

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. While pancakes can be savoury, they're more often enjoyed sweet, so here is a healthier YK Daily favourite recipe made with yoghurt created by chef Georgia Hearn.

Makes: 4 pancakes

Prep Time: 5 minutes

Cook Time: each approximately 3-5 minutes

Batter Ingredients:

1 Cup white spelt flour (or flour of your choice)

3/4 Cup milk of choice

1/4 Cup Greek yoghurt

1 Egg

Drizzle of maple syrup

Pinch of salt

2 Tsp baking powder


Place all the ingredients in a nutribullet or hand whisk until a smooth batter.

Heat a dollop of butter in a non stick frying pan until melted and bubbling.

Ladle in a quarter of the mix and rotate the pan round so the batter spreads across the whole pan. 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 Ingredients:

3 Apples

2 Tsp cinnamon

3 Tbsp Greek yoghurt

1 Tbsp tahini

Maple syrup

50g Pecans


APPLE COMPOTE: Peel, remove core and chop three apples into small pieces. Place in a pan with 1/2 a cup of water and 2 tsp of cinnamon. Simmer on a low heat, adding water if it gets too dry, for around 20 minutes until the apples are soft.

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!