Zucchini & Dill Breakfast Chickpea Pancakes
zucchini & dill take on breakfast chickpea pancakes, with chickpea flour, zucchini, feta and dill.
Spinach & Feta Breakfast Arepas
Breakfast Arepas with spinach & feta, prepared as a satisfying breakfast.
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- 18 min
- Calories
- 475 kcal
- Protein
- 23.9 g
- Carbohydrates
- 56.4 g
- Fat
- 17.9 g
- Fiber
- 5.9 g
Ingredients
- 65 g cornmeal
- 90 g egg
- 70 g spinach
- 35 g feta
Instructions
- Weigh and prepare all ingredients for one serving. Cornmeal and egg quantities are measured as listed; dry grains and flours are weighed dry.
- Cook the cornmeal into a soft dough with warm water. Shape into two disks and pan-toast until golden; cook the filling separately and tuck inside.
- Add spinach (70 g) and feta (35 g) at the stage described above, cooking raw proteins fully and heating any ingredients that need cooking.
- Taste, adjust seasoning with salt and pepper if desired, and serve. Refrigerate leftovers promptly.
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