Zucchini & Dill Breakfast Chickpea Pancakes
zucchini & dill take on breakfast chickpea pancakes, with chickpea flour, zucchini, feta and dill.
Coconut Mango Quinoa Breakfast Bowl
A nourishing breakfast bowl with a satisfying balance of creamy, fresh and hearty ingredients.
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- 22 min
- Calories
- 446 kcal
- Protein
- 14.6 g
- Carbohydrates
- 58.4 g
- Fat
- 19.4 g
- Fiber
- 6.7 g
Ingredients
- 55 g quinoa dry
- 110 g light coconut milk
- 120 g mango
- 16 g pumpkin seeds
Instructions
- Cook the dry grains in water or milk according to package directions until tender; skip this step for ready-to-eat dairy bowls.
- Prepare any fruit or vegetables; cook eggs thoroughly if included.
- Arrange the cooked base and remaining ingredients in a bowl.
- Finish with the seeds, nuts or citrus and serve.
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