crumbly sunflower pancakes

Ingredients for 1 servings:

• 2 eggs, size M
• 1 tbsp, heaped sunflower seeds
• 50 ml water
• Salt to taste
• 3 tbsp, heaped sunflower seed flour
• 2 pinches of baking powder
• 4 small tomatoes
• some basil leaves for garnish

Instructions

Working time approx. 5 minutes; Rest time approx. 10 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 25 minutes

High in protein because it is flour-free

Combine all ingredients except the tomatoes and basil in a tall bowl and whisk thoroughly. Let the batter rest for 10 minutes. In the meantime, slice the tomatoes. Heat a nonstick frying pan and pour all of the batter into the pan, spreading it evenly and cooking over medium-low heat for about 4-5 minutes. Then scatter the tomato slices in the still slightly runny batter and continue cooking until the edges of the pancake start to pull away from the pancake. Then flip the pancake and continue cooking for a few more minutes. Transfer the finished pancake to a plate and garnish with the chopped basil leaves. I also had tzatziki with it.