Zucchini & Dill Breakfast Chickpea Pancakes
zucchini & dill take on breakfast chickpea pancakes, with chickpea flour, zucchini, feta and dill.
Blueberry Almond Oat Pancakes
A comforting oat-based breakfast with a distinct mix of flavors and textures.
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- 30 min
- Calories
- 481 kcal
- Protein
- 23.1 g
- Carbohydrates
- 59.1 g
- Fat
- 18.6 g
- Fiber
- 10.1 g
Ingredients
- 55 g oats
- 55 g egg
- 90 g milk
- 100 g blueberries
- 15 g almonds
Instructions
- Combine oats with the liquid ingredients and fruit or vegetables in a bowl.
- Stir in the remaining ingredients, reserving any crunchy topping.
- Cook small pancakes in a nonstick skillet over medium heat for 2–3 minutes per side until cooked through.
- Finish with the reserved toppings and serve warm.
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