Zucchini & Dill Breakfast Chickpea Pancakes
zucchini & dill take on breakfast chickpea pancakes, with chickpea flour, zucchini, feta and dill.
Roasted Tomato & Basil Savory Breakfast Chickpea Pancakes
Roasted tomato & basil take on savory breakfast chickpea pancakes, with balanced ingredients and a practical method for home cooking.
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- 20 min
- Calories
- 351 kcal
- Protein
- 19.2 g
- Carbohydrates
- 39.5 g
- Fat
- 13.7 g
- Fiber
- 11 g
Ingredients
- 125 g chickpeas cooked
- 55 g egg
- 5 g olive oil
- 120 g tomato
- 5 g herbs
Instructions
- Prepare the ingredients: 125 g chickpeas cooked, 55 g egg, 5 g olive oil, 120 g tomato.
- Mash chickpeas with egg to make a thick batter; fold in finely chopped vegetables and pan-cook small pancakes until set.
- Taste, adjust seasonings as desired, and serve.
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