Zucchini & Dill Breakfast Chickpea Pancakes
zucchini & dill take on breakfast chickpea pancakes, with chickpea flour, zucchini, feta and dill.
Mango & Coconut Fruit-Topped Skyr Pancakes
Mango & coconut version of fruit-topped skyr pancakes, made with straightforward ingredients and a distinct cooking method.
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- 20 min
- Calories
- 443 kcal
- Protein
- 28.1 g
- Carbohydrates
- 52.3 g
- Fat
- 14.4 g
- Fiber
- 6.5 g
Ingredients
- 110 g skyr
- 45 g oats
- 55 g egg
- 110 g mango
- 30 g coconut milk
Instructions
- Measure and prepare all ingredients: 110 g skyr, 45 g oats, 55 g egg, 110 g mango, 30 g coconut milk.
- Blend skyr, oats and egg into batter; pan-cook small pancakes until golden and fully set, then add toppings.
- Season to taste, portion into one serving and enjoy.
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