Zucchini & Dill Breakfast Chickpea Pancakes
zucchini & dill take on breakfast chickpea pancakes, with chickpea flour, zucchini, feta and dill.
Pear & Almond Butter Skillet Breakfast Flatbreads
pear & almond butter take on skillet breakfast flatbreads, with whole-wheat flatbread, pear, almond butter and cinnamon.
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- 25 min
- Calories
- 401 kcal
- Protein
- 11.9 g
- Carbohydrates
- 59 g
- Fat
- 15.5 g
- Fiber
- 11.4 g
Ingredients
- 75 g whole-wheat flatbread
- 110 g pear
- 22 g almond butter
- 2 g cinnamon
Instructions
- Gather and measure all ingredients. Wash and prepare the whole-wheat flatbread and almond butter as needed.
- Warm the flatbread until lightly crisp; cook the toppings; finish together in the skillet.
- Combine the whole-wheat flatbread with pear and almond butter; season with cinnamon and adjust to taste.
- Divide into one serving. Serve at the appropriate temperature; refrigerate any leftovers promptly.
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