tomato basil pancakes

October 6, 2010

After dinner last night, the Husband asked me, “where do you keep coming up with these recipes?” My response? “I’m not sure, but did you like it?” Husband’s response? “Yes!”

You all know how hard I work to get the husband to enjoy good, healthy food. I may or may not still be hiding flax in his cereal…

Anyways, that is neither here nor there. If it is Husband approved, I need to share the recipe with you.

My hunger was really off yesterday — I kind of had a stomachache on and off all day, so I didn’t want anything elaborate for dinner. At first, I was just going to eat some leftover veggies and have a couple pieces of toast with hummus. Then, I decided that was too boring. I wanted something carby — pancakes? Too sweet. Savory Pancakes? I think that might do. Tomato basil pancakes? Good Lord, I think we have a winner.

Tomato Basil Pancakes (yields 8 small’ish pancakes)

  • 1/2 cup gluten free flour (bob’s red mill is what I use!)
  • 1/2 cup almond milk
  • 1 flax egg
  • 1/2 tsp baking soda
  • 1/2 tomato, diced
  • salt, pepper, garlic, and basil to taste
  1. Heat a griddle to medium high heat.
  2. Combine all dry ingredients and mix well. Add your wet ingredients and stir until smooth.
  3. Add the tomato & spices at the end.
  4. Use a 1/4 cup measuring cup to pour pancakes onto griddle. Wait until pancake begins to bubble on the sides and flip (about 2-3 minutes on each side)
  5. Enjoy topped with tomato sauce or hummus!

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Question: Have you ever had savory pancakes? Yay or Nay?

PS: Don’t forget to enter my Artisana Nut Butter Giveaway! It ends on Friday, October 8 at Midnight!

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