I was craving something both sweet and savory this morning, and in 5 minutes, these pancakes were born! They are high in fiber, protein, healthy fats, and they are also gluten free. I topped mine with a drizzle of tahini and also had a Greek yogurt on the side. It was the perfect breakfast.
I used ZenBasil seeds and whole psyllium husk as the fiber in these pancakes. Basil seeds are high in prebiotic fiber - which supports the good bacteria in the gut, helping with digestion and immunity. They are also an excellent source of iron, potassium, and calcium. Psyllium husk is an excellent source of soluble fiber, which helps to stabilize blood sugar to keep your tummy full and happy.
How has eating been going for you during quarantine? I know for us, it's involved a lot of snacking! I'm trying to keep the fridge stocked with healthy options, and we are trying to get outside for fresh air whenever possible!
If you ever need nutrition guidance or are struggling with feeling overwhelmed, I am here for you! Just send me a message 💜 Happy Friday friends!
Ingredients:
1 egg plus 1 egg white 1 Tbsp psyllium husk 1 Tbsp basil seeds 1 Tbsp vanilla protein powder 1 tsp melted coconut oil 1/2 tsp vanilla extract 1 tsp baking powder dash salt
Topping Ideas: Fresh or frozen berries. sliced pear/apple, tahini, ricotta cheese, cottage cheese, maple syrup
Directions:
1) In a medium bowl, combine all ingredients. Whisk with a fork until very well blended. Let stand for 3-4 minutes.
2) Spray a skillet with an oil spray, and heat to medium. Slowly pour in egg mixture, in small or large pancake circles.
3) Cook for 3-4 minutes or until edges begin to firm and bubbles appear. Flip and cook for 2-3 minutes more or until golden and cooked throughout.