Zucchini & Dill Breakfast Chickpea Pancakes
zucchini & dill take on breakfast chickpea pancakes, with chickpea flour, zucchini, feta and dill.
Blueberry Buckwheat Sheet-Pan Pancakes
A satisfying breakfast featuring buckwheat, egg, milk.
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- 25 min
- Calories
- 415 kcal
- Protein
- 20 g
- Carbohydrates
- 67.7 g
- Fat
- 9.9 g
- Fiber
- 8.9 g
Ingredients
- 65 g buckwheat
- 55 g egg
- 110 g milk
- 100 g blueberries
- 3 g baking powder
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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