Zucchini & Dill Breakfast Chickpea Pancakes
zucchini & dill take on breakfast chickpea pancakes, with chickpea flour, zucchini, feta and dill.
Tomato & Basil Savory Chickpea Flour Pancakes
Savory Chickpea Flour Pancakes finished with tomato & basil flavors; a practical, single-serving breakfast with measured ingredients.
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Get My Personalized Plan- Preparation time
- 25 min
- Calories
- 316 kcal
- Protein
- 15.5 g
- Carbohydrates
- 42 g
- Fat
- 9.8 g
- Fiber
- 8.5 g
Ingredients
- 65 g chickpea flour
- 110 g water
- 5 g olive oil
- 100 g cherry tomatoes
- 10 g fresh basil
Instructions
- Weigh the ingredients for one serving. Wash and prepare cherry tomatoes, fresh basil.
- Whisk chickpea flour with water and a pinch of salt; rest 5 minutes.
- Cook two thin pancakes in a nonstick skillet, 3 minutes per side.
- Add cherry tomatoes, fresh basil at the appropriate stage: cook vegetables and aromatics with the base, fold in herbs or citrus at the end, and add fruit or nuts just before serving. Taste and season as needed.
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