Zucchini & Dill Breakfast Chickpea Pancakes
zucchini & dill take on breakfast chickpea pancakes, with chickpea flour, zucchini, feta and dill.
Cinnamon Buckwheat Breakfast Crepes
Buckwheat Breakfast Crepes with cinnamon, prepared using a practical home-cooking method.
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- 20 min
- Calories
- 557 kcal
- Protein
- 37.7 g
- Carbohydrates
- 60.6 g
- Fat
- 21.1 g
- Fiber
- 8.1 g
Ingredients
- 65 g buckwheat flour
- 100 g egg
- 130 g milk
- 130 g greek yogurt
- 3 g cinnamon
Instructions
- Prepare and weigh the ingredients for one serving: 65 g buckwheat flour, 100 g egg, 130 g milk, 130 g greek yogurt, 3 g cinnamon.
- Whisk batter.
- Rest 5 minutes.
- Cook thin crepes 2 minutes per side.
- Fill with yogurt and cinnamon.
- Taste and adjust seasoning as desired; serve immediately unless chilling or freezing is specified.
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