Zucchini & Dill Breakfast Chickpea Pancakes
zucchini & dill take on breakfast chickpea pancakes, with chickpea flour, zucchini, feta and dill.
Cherry & Hazelnut Buckwheat Breakfast Grain Bowl
Buckwheat Breakfast Grain Bowl with cherry & hazelnut accents. A satisfying breakfast prepared from measured ingredients.
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- 18 min
- Calories
- 477 kcal
- Protein
- 22.6 g
- Carbohydrates
- 69.7 g
- Fat
- 15.5 g
- Fiber
- 10.1 g
Ingredients
- 65 g buckwheat flour
- 120 g greek yogurt
- 100 g cherries
- 16 g hazelnuts
Instructions
- Prepare buckwheat flour (65 g) and greek yogurt (120 g) for one serving. Whisk buckwheat flour with water into a thick batter, cook as small griddle cakes and serve with yogurt and toppings.
- Prepare cherries (100 g) and hazelnuts (16 g). Add them during the final cooking stage or as a fresh garnish, as appropriate to their texture.
- Check that raw meat, fish and eggs are thoroughly cooked as applicable; taste and season with salt and pepper. Serve promptly.
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