Zucchini & Dill Breakfast Chickpea Pancakes
zucchini & dill take on breakfast chickpea pancakes, with chickpea flour, zucchini, feta and dill.
Lemon & Parsley Savory Oat Breakfast Pancakes
Savory Oat Breakfast Pancakes with lemon & parsley accents. A satisfying breakfast prepared from measured ingredients.
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- 18 min
- Calories
- 407 kcal
- Protein
- 24.6 g
- Carbohydrates
- 46.8 g
- Fat
- 14.7 g
- Fiber
- 8.2 g
Ingredients
- 65 g rolled oats
- 100 g egg
- 25 g lemon
- 10 g parsley
Instructions
- Prepare rolled oats (65 g) and egg (100 g) for one serving. Blend oats with beaten egg and 50 ml water; cook three small pancakes over medium heat until the centers set.
- Prepare lemon (25 g) and parsley (10 g). Add them during the final cooking stage or as a fresh garnish, as appropriate to their texture.
- Taste and season to preference. Serve at the temperature appropriate for the dish; refrigerate leftovers promptly.
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