Savory Gluten-Free Tahini Pancake

I'm not on a low-carb diet because I want to loose weight. But first of all, we're not made for too much refined carbs, and then I personally don't do too well with carbs at all. If I feel like wanting some flatbread with zahtar and think I can manage an egg, I do this:

• Ready In: 20 mins
• Serves: 1
• Yields: 1 pancake

Ingredients

• 1  egg
• 1  tablespoon tahini
• 1⁄2 teaspoon honey
• 1  pinch baking soda
• 1  tablespoon sesame seeds, ground
• 1  tablespoon parmesan cheese, ground
• 1  teaspoon  psyllium husks
• 1  tablespoon buttermilk
• 1  dash cumin, ground
• 1  dash cinnamon, ground
• 1  dash thyme, dried
• 1  dash rosemary, dried

• Spread

• 1 -2  tablespoon  zahtar mixed spice
• 1  tablespoon olive oil

Directions

1. Spray a non-stick skillet with cooking oil.
2. Heat at middle heat while preparing the batter.
3. Cream together egg, tahini, honey, parmesan and salt.
4. Stir in sesame seeds and spices, then add baking soda.
5. At least whisk in buttermilk and sprinkle with psyllium husks, whisk the husks in and then immediately pour the batter into hot skillet.
6. Rotate skillet to evenly spread the batter.
7. Turn down heat, if necessary, and let cook until surface of the pancake has set, about three minutes.
8. 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.
9. Let cook for about one more minute.
10. Transfer to a plate, drizzle with olive oil and zahtar.
11. I use to let it cool until tepid, then drizzle with oil and zahtar and roll it.
12. Alternative: Spread with goat's cheese and top with garden cress or any sprouts you might grow.
13. Enjoy!