Zucchini & Dill Breakfast Chickpea Pancakes
zucchini & dill take on breakfast chickpea pancakes, with chickpea flour, zucchini, feta and dill.
Carrot & Cumin Savory Chickpea Pancakes
A satisfying breakfast featuring chickpeas cooked, egg, carrot.
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- 25 min
- Calories
- 377 kcal
- Protein
- 22.1 g
- Carbohydrates
- 48.7 g
- Fat
- 11.5 g
- Fiber
- 12.5 g
Ingredients
- 130 g chickpeas cooked
- 55 g egg
- 85 g carrot
- 2 g cumin
- 70 g plain yogurt
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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