Zucchini & Dill Breakfast Chickpea Pancakes
zucchini & dill take on breakfast chickpea pancakes, with chickpea flour, zucchini, feta and dill.
Mushroom & Garlic Savory Breakfast Rice Cakes
Mushroom & garlic version of savory breakfast rice cakes, made with straightforward ingredients and a distinct cooking method.
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- 8 min
- Calories
- 256 kcal
- Protein
- 18.3 g
- Carbohydrates
- 33.6 g
- Fat
- 6 g
- Fiber
- 2.4 g
Ingredients
- 30 g rice cakes
- 110 g cottage cheese
- 110 g mushrooms
- 5 g garlic
Instructions
- Measure and prepare all ingredients: 30 g rice cakes, 110 g cottage cheese, 110 g mushrooms, 5 g garlic.
- Spread the topping over crisp rice cakes, prepare any raw vegetable toppings, and serve immediately.
- Season to taste, portion into one serving and enjoy.
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