Zucchini & Dill Breakfast Chickpea Pancakes
zucchini & dill take on breakfast chickpea pancakes, with chickpea flour, zucchini, feta and dill.
Peach & Pumpkin Seed Fruit-Topped Skyr Pancakes
Peach & pumpkin seed version of fruit-topped skyr pancakes, made with straightforward ingredients and a distinct cooking method.
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- 20 min
- Calories
- 442 kcal
- Protein
- 31.8 g
- Carbohydrates
- 46.1 g
- Fat
- 15.7 g
- Fiber
- 7.2 g
Ingredients
- 110 g skyr
- 45 g oats
- 55 g egg
- 105 g peach
- 14 g pumpkin seeds
Instructions
- Measure and prepare all ingredients: 110 g skyr, 45 g oats, 55 g egg, 105 g peach, 14 g pumpkin seeds.
- 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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