Zucchini & Dill Breakfast Chickpea Pancakes
zucchini & dill take on breakfast chickpea pancakes, with chickpea flour, zucchini, feta and dill.
Banana Peanut Butter Oat Pancakes
A satisfying breakfast featuring oats, banana, egg.
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- 25 min
- Calories
- 548 kcal
- Protein
- 24.9 g
- Carbohydrates
- 74.8 g
- Fat
- 18.7 g
- Fiber
- 10.7 g
Ingredients
- 65 g oats
- 110 g banana
- 55 g egg
- 15 g peanut butter
- 60 g milk
Instructions
- Combine the flour or blended grain with egg and milk to make a spoonable batter; blend cooked chickpeas if using.
- Fold in the vegetables or fruit and any spices.
- Cook small pancakes in a nonstick pan over medium heat until golden and cooked through on both sides; serve with remaining toppings.
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