Zucchini & Dill Breakfast Chickpea Pancakes
zucchini & dill take on breakfast chickpea pancakes, with chickpea flour, zucchini, feta and dill.
Fig & Hazelnut Breakfast Farro Salad
Breakfast Farro Salad with fig & hazelnut, prepared as a satisfying breakfast.
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- 25 min
- Calories
- 445 kcal
- Protein
- 17.1 g
- Carbohydrates
- 69.8 g
- Fat
- 12.9 g
- Fiber
- 9.7 g
Ingredients
- 65 g farro
- 70 g greek yogurt
- 100 g figs
- 15 g hazelnuts
Instructions
- Weigh and prepare all ingredients for one serving. Farro and greek yogurt quantities are measured as listed; dry grains and flours are weighed dry.
- Cook farro in water until chewy-tender, drain and cool slightly. Toss with the fruit or vegetables and finish with yogurt.
- Add figs (100 g) and hazelnuts (15 g) at the stage described above, cooking raw proteins fully and heating any ingredients that need cooking.
- Taste, adjust seasoning with salt and pepper if desired, and serve. Refrigerate leftovers promptly.
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