Zucchini & Dill Breakfast Chickpea Pancakes
zucchini & dill take on breakfast chickpea pancakes, with chickpea flour, zucchini, feta and dill.
Carrot & Cumin Breakfast Chickpea Pancakes
carrot & cumin take on breakfast chickpea pancakes, with chickpea flour, carrot, greek yogurt and cumin.
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- 25 min
- Calories
- 441 kcal
- Protein
- 25.7 g
- Carbohydrates
- 53.7 g
- Fat
- 14.2 g
- Fiber
- 10.6 g
Ingredients
- 65 g chickpea flour
- 115 g carrot
- 100 g greek yogurt
- 2 g cumin
- 7 g olive oil
- 90 g water
Instructions
- Gather and measure all ingredients. Wash and prepare the chickpea flour and greek yogurt as needed.
- Whisk chickpea flour with water; pan-cook as a pancake; add prepared vegetables and garnish.
- Combine the chickpea flour with carrot and greek yogurt; season with cumin and adjust to taste.
- Divide into one serving. Serve at the appropriate temperature; refrigerate any leftovers promptly.
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