Zucchini & Dill Breakfast Chickpea Pancakes
zucchini & dill take on breakfast chickpea pancakes, with chickpea flour, zucchini, feta and dill.
Olive & Oregano Savory Oat Breakfast Pancakes
Savory Oat Breakfast Pancakes with olive & oregano accents. A satisfying breakfast prepared from measured ingredients.
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- 18 min
- Calories
- 454 kcal
- Protein
- 24.7 g
- Carbohydrates
- 47.4 g
- Fat
- 19.9 g
- Fiber
- 9.5 g
Ingredients
- 65 g rolled oats
- 100 g egg
- 35 g olives
- 3 g oregano
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 olives (35 g) and oregano (3 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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