Zucchini & Dill Breakfast Chickpea Pancakes
zucchini & dill take on breakfast chickpea pancakes, with chickpea flour, zucchini, feta and dill.
Blueberry & Lemon Buckwheat Breakfast Crepes
Buckwheat Breakfast Crepes with blueberry & lemon, prepared as a satisfying breakfast.
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- 20 min
- Calories
- 397 kcal
- Protein
- 20.4 g
- Carbohydrates
- 60.2 g
- Fat
- 11.2 g
- Fiber
- 9.1 g
Ingredients
- 60 g buckwheat flour
- 90 g egg
- 110 g blueberries
- 15 g lemon
Instructions
- Weigh and prepare all ingredients for one serving. Buckwheat flour and egg quantities are measured as listed; dry grains and flours are weighed dry.
- Whisk flour, egg and water into a thin batter. Cook two crepes in a nonstick skillet; warm the fillings separately and fold inside.
- Add blueberries (110 g) and lemon (15 g) at the stage described above, cooking raw proteins fully and heating any ingredients that need cooking.
- Taste, adjust seasoning with salt and pepper if desired, and serve. Refrigerate leftovers promptly.
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