Savory Gluten-Free Tahini Pancake
- Ready In:
- 20mins
- Ingredients:
- 14
- Yields:
-
1 pancake
- Serves:
- 1
ingredients
- 1 egg
- 14.79 ml tahini
- 2.46 ml honey
- 0.25 ml baking soda
- 14.79 ml sesame seeds, ground
- 14.79 ml parmesan cheese, ground
- 4.92 ml psyllium husks
- 14.79 ml buttermilk
- 0.25 ml cumin, ground
- 0.25 ml cinnamon, ground
- 0.25 ml thyme, dried
- 0.25 ml rosemary, dried
-
Spread
- 14.79-29.58 ml zahtar mixed spice
- 14.79 ml olive oil
directions
- Spray a non-stick skillet with cooking oil.
- Heat at middle heat while preparing the batter.
- Cream together egg, tahini, honey, parmesan and salt.
- Stir in sesame seeds and spices, then add baking soda.
- At least whisk in buttermilk and sprinkle with psyllium husks, whisk the husks in and then immediately pour the batter into hot skillet.
- Rotate skillet to evenly spread the batter.
- Turn down heat, if necessary, and let cook until surface of the pancake has set, about three minutes.
- Carefully flip the pancake - it's quite delicate! I transfer it to the inside of the skillet's lid, using a silicon spatula, then cover the lid with the skillet and turn it around.
- Let cook for about one more minute.
- Transfer to a plate, drizzle with olive oil and zahtar.
- I use to let it cool until tepid, then drizzle with oil and zahtar and roll it.
- Alternative: Spread with goat's cheese and top with garden cress or any sprouts you might grow.
- Enjoy!
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