Zucchini & Dill Breakfast Chickpea Pancakes
zucchini & dill take on breakfast chickpea pancakes, with chickpea flour, zucchini, feta and dill.
Peanut Butter & Banana Baked Breakfast Plantain Boats
peanut butter & banana in a baked breakfast plantain boats format, with balanced ingredients and straightforward preparation.
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- 35 min
- Calories
- 373 kcal
- Protein
- 5.6 g
- Carbohydrates
- 65.3 g
- Fat
- 13.8 g
- Fiber
- 5.9 g
Ingredients
- 150 g plantain
- 12 g peanut butter
- 65 g banana
- 7 g olive oil
Instructions
- Preheat oven to 190°C (375°F). Prepare the plantain, peanut butter, and banana.
- Combine or fill the plantain with the peanut butter and banana, adding a little olive oil and seasoning.
- Bake for 20–30 minutes until the vegetables are tender and any meat or egg is fully cooked. Serve warm.
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