Zucchini & Dill Breakfast Chickpea Pancakes
zucchini & dill take on breakfast chickpea pancakes, with chickpea flour, zucchini, feta and dill.
Mango & Cardamom Breakfast Rice Pudding Cups
mango & cardamom take on breakfast rice pudding cups, with brown rice, mango, greek yogurt and cardamom.
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- 25 min
- Calories
- 372 kcal
- Protein
- 19.1 g
- Carbohydrates
- 62 g
- Fat
- 6.3 g
- Fiber
- 5 g
Ingredients
- 150 g brown rice
- 110 g mango
- 100 g greek yogurt
- 2 g cardamom
- 120 g milk
Instructions
- Gather and measure all ingredients. Wash and prepare the brown rice and greek yogurt as needed.
- Simmer the rice with milk until creamy; spoon into cups and finish with the fruit or savory garnish.
- Combine the brown rice with mango and greek yogurt; season with cardamom and adjust to taste.
- Divide into one serving. Serve at the appropriate temperature; refrigerate any leftovers promptly.
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