Savory Sesame Pancakes
These Savory Sesame Pancakes are a delightful, fiber-rich twist on a classic breakfast, using a blend of oat and high-fat sesame flour for a unique nutty flavor and lower carb profile. Perfect for a satisfying and wholesome start to your day, especially when topped with fresh avocado or a poached egg.
For 2 servings
In a large mixing bowl, whisk together the oat flour, high-fat sesame flour, baking powder, and salt until well combined. Ensure there are no lumps in the dry ingredients.
In a separate medium bowl, whisk the beaten egg and milk (or unsweetened plant milk) until thoroughly combined.
Pour the wet ingredients into the dry ingredients. Stir gently with a whisk or spatula until just combined. A few small lumps are perfectly fine; avoid overmixing, as this can lead to tough pancakes.
Let the batter rest for 5-10 minutes. This allows the flours to hydrate and the baking powder to activate, resulting in a lighter pancake.
Heat a large non-stick skillet or griddle over medium heat. Add about 1/2 tablespoon of olive oil or butter, swirling to coat the surface.
Once the pan is hot, pour 1/4 cup portions of batter onto the skillet, leaving some space between each pancake. Cook for 2-3 minutes, or until small bubbles appear on the surface and the edges look set and slightly golden brown.
Carefully flip each pancake with a spatula and cook for another 2-3 minutes on the second side, until golden brown and cooked through.
Transfer the cooked pancakes to a plate and repeat with the remaining batter, adding more oil or butter to the pan as needed. Serve immediately with your favorite savory toppings.
What to keep in mind.
4 tips from the recipe — small details that make a real difference to the final dish.
- 1Do not overmix your batter. Overmixing develops gluten, which can make pancakes tough. A few lumps are perfectly acceptable.
- 2Let the batter rest for 5-10 minutes before cooking. This allows the flours to fully absorb the liquid, resulting in a more tender and fluffy pancake.
- 3Maintain a consistent medium heat. If the pan is too hot, the outside will burn before the inside cooks through. If it's too cool, the pancakes will be dense and absorb too much oil.
- 4To keep cooked pancakes warm while you finish the batch, place them on a wire rack set over a baking sheet in an oven preheated to 200°F (95°C).
Adapt it for your goals.
Herbed Pancakes
Fold in 1-2 tablespoons of finely chopped fresh herbs like chives, dill, or parsley into the batter for an aromatic boost.
Cheesy PancakesCheesy Pancakes
Add 2 tablespoons of grated Parmesan cheese or nutritional yeast to the batter for a savory, umami-rich twist.
Spicy KickSpicy Kick
Incorporate a pinch of cayenne pepper or a teaspoon of finely minced jalapeño (seeds removed for less heat) for a subtle spicy warmth.
Why this is on our healthy list.
High in Dietary Fiber
Both oat and sesame flours are excellent sources of dietary fiber, which aids digestion, promotes satiety, and helps regulate blood sugar levels.
Rich in Healthy Fats
High-fat sesame flour contributes beneficial unsaturated fats, including monounsaturated and polyunsaturated fats, which are important for heart health and nutrient absorption.
Good Source of Protein
The egg and plant milk (if fortified) provide a good amount of protein, essential for muscle repair, growth, and sustained energy throughout the day.
Frequently asked questions
Yes, oat flour is naturally gluten-free, but ensure you use certified gluten-free oat flour to avoid cross-contamination if you have a severe gluten sensitivity or celiac disease.
