Zucchini & Dill Breakfast Chickpea Pancakes
zucchini & dill take on breakfast chickpea pancakes, with chickpea flour, zucchini, feta and dill.
Roasted Red Pepper Chickpea Flour Breakfast Pancakes
Chickpea Flour Breakfast Pancakes with roasted red pepper, prepared using a practical home-cooking method.
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Get My Personalized Plan- Preparation time
- 20 min
- Calories
- 361 kcal
- Protein
- 17.4 g
- Carbohydrates
- 45.5 g
- Fat
- 13.1 g
- Fiber
- 10 g
Ingredients
- 65 g chickpea flour
- 125 g tomato
- 65 g spinach
- 8 g olive oil
- 6 g roasted red pepper
Instructions
- Prepare and weigh the ingredients for one serving: 65 g chickpea flour, 125 g tomato, 65 g spinach, 8 g olive oil, 6 g roasted red pepper.
- Whisk chickpea flour with water and roasted red pepper.
- Fold in chopped tomato and spinach.
- Pan-cook small pancakes 3 minutes per side.
- Taste and adjust seasoning as desired; serve immediately unless chilling or freezing is specified.
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