Zucchini & Dill Breakfast Chickpea Pancakes
zucchini & dill take on breakfast chickpea pancakes, with chickpea flour, zucchini, feta and dill.
Spinach & Turmeric Breakfast Chickpea Pancakes
spinach & turmeric take on breakfast chickpea pancakes, with chickpea flour, spinach, tomato and turmeric.
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Get My Personalized Plan- Preparation time
- 25 min
- Calories
- 367 kcal
- Protein
- 18.9 g
- Carbohydrates
- 47.7 g
- Fat
- 12.3 g
- Fiber
- 11.5 g
Ingredients
- 65 g chickpea flour
- 115 g spinach
- 115 g tomato
- 2 g turmeric
- 7 g olive oil
- 90 g water
Instructions
- Gather and measure all ingredients. Wash and prepare the chickpea flour and tomato as needed.
- Whisk chickpea flour with water; pan-cook as a pancake; add prepared vegetables and garnish.
- Combine the chickpea flour with spinach and tomato; season with turmeric and adjust to taste.
- Divide into one serving. Serve at the appropriate temperature; refrigerate any leftovers promptly.
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