Zucchini & Dill Breakfast Chickpea Pancakes
zucchini & dill take on breakfast chickpea pancakes, with chickpea flour, zucchini, feta and dill.
Pea & Mint Breakfast Chickpea Pancakes
pea & mint take on breakfast chickpea pancakes, with chickpea flour, peas, lemon and mint.
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Get My Personalized Plan- Preparation time
- 25 min
- Calories
- 416 kcal
- Protein
- 20.9 g
- Carbohydrates
- 56.5 g
- Fat
- 12.1 g
- Fiber
- 14.1 g
Ingredients
- 65 g chickpea flour
- 115 g peas
- 25 g lemon
- 5 g mint
- 7 g olive oil
- 90 g water
Instructions
- Gather and measure all ingredients. Wash and prepare the chickpea flour and lemon as needed.
- Whisk chickpea flour with water; pan-cook as a pancake; add prepared vegetables and garnish.
- Combine the chickpea flour with peas and lemon; season with mint and adjust to taste.
- Divide into one serving. Serve at the appropriate temperature; refrigerate any leftovers promptly.
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