Mix the yogurt, eggs, flour and baking powder together with a whisk. Grate a piece of fresh ginger until you have about 2 to 3 teaspoons of grated ginger. Add the ginger and a pinch of salt. Leave the pancake batter to stand for a while.
Peel the papaya, cut it in half and remove the seeds. Cut the orange juicy papaya into small cubes. Stir in a teaspoon of grated ginger and a tablespoon of honey.
Place a large frying pan over a moderate heat with a little olive oil or coconut oil. Bake 5 small pancakes per person. First put a pair of pecans in the pan. Spoon a large tablespoon of pancake batter over the pecans and leave to fry for 3 minutes on a moderate heat until you see bubbles. Turn the pancakes over with a smooth spatula. Fry the other side until golden brown and done.
Spread the pancakes on a plate and bake the other batches of pancakes in the same way. Put the papaya compote on top. Garnish with some chopped pecan nuts and a pinch of cinnamon or gingerbread spice.