Lemony High-Fiber Baked Pancake – Gluten-Free
For those of us following a gluten-free diet and longing for a pancake breakfast, this high-fiber baked pancake is surprisingly delicious. I like the tartness of lemon, so I use a whole lemon. You might want to start with a half lemon, and see what you think The psyillium and lemon rind/inner peel are excellent sources of soluble fiber, which supports a healthy gut microbiome and also helps to control serum cholesterol. While not necessarily for the calorie-conscious, this pancake is protein-rich. And though relatively high in fat, the fiber minimizes any adverse health effects.
- 1 tbsp butter
- ¼ cup raw pepitas (pumpkin seeds), ground
- 2 tbsp psyillium seed, ground
- 2 lg eggs
- 1 lemon (including rind), cut into 8 pieces, seeds removed
- 1/2 cup kefir or yogurt
- ½ tsp baking powder
Heat oven to 400-degrees F. Place butter in oven-proof pie plate or skillet. Put in oven to melt while you prepare the pancake batter. Make sure the butter does not burn.
Grind the pumpkin seeds (pepitas) and psyillium seed in VitaMix blender. Add the eggs, lemon, kefir/yogurt, and baking powder. Blend until smooth. Add little more kefir/yogurt if too thick to pour into baking dish.
Pour batter into baking dish with melted butter and place in oven. Turn heat down to 375-degrees F. Bake for about 14 min until done (knife inserted comes out clean). Best if pancake doesn’t brown. Serve with baked apples, blueberries, and/or maple syrup.
Recipe makes one large pancake. Each pancake provides about 560 calories, 27g protein, 32g fat (16g sat), 475 mg cholesterol, 32g carbohydrate (7g sugar; 13g fiber), 285 mg calcium, 225 mg magnesium, 910 mg sodium, 860 mg potassium.