Zucchini & Dill Breakfast Chickpea Pancakes
zucchini & dill take on breakfast chickpea pancakes, with chickpea flour, zucchini, feta and dill.
Spinach & Feta Whole-Wheat Breakfast Crepe
A satisfying breakfast featuring whole-wheat flour, egg, milk.
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- 25 min
- Calories
- 460 kcal
- Protein
- 25.9 g
- Carbohydrates
- 56.3 g
- Fat
- 16.5 g
- Fiber
- 8.6 g
Ingredients
- 65 g whole-wheat flour
- 55 g egg
- 100 g milk
- 75 g spinach
- 35 g feta
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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