Zucchini & Dill Breakfast Chickpea Pancakes
zucchini & dill take on breakfast chickpea pancakes, with chickpea flour, zucchini, feta and dill.
Raspberry Ricotta Whole-Wheat Pancakes
A satisfying breakfast featuring whole-wheat flour, ricotta, raspberries.
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- 25 min
- Calories
- 546 kcal
- Protein
- 29.3 g
- Carbohydrates
- 65.6 g
- Fat
- 20.8 g
- Fiber
- 13.5 g
Ingredients
- 65 g whole-wheat flour
- 90 g ricotta
- 100 g raspberries
- 55 g egg
- 75 g milk
Instructions
- Combine the flour or blended grain with egg and milk to make a spoonable batter; blend cooked chickpeas if using.
- Fold in the vegetables or fruit and any spices.
- Cook small pancakes in a nonstick pan over medium heat until golden and cooked through on both sides; serve with remaining toppings.
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