Zucchini & Dill Breakfast Chickpea Pancakes
zucchini & dill take on breakfast chickpea pancakes, with chickpea flour, zucchini, feta and dill.
Tomato & Olive Breakfast Socca
tomato & olive in a breakfast socca format, with balanced ingredients and straightforward preparation.
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Get My Personalized Plan- Preparation time
- 20 min
- Calories
- 392 kcal
- Protein
- 14.9 g
- Carbohydrates
- 43.8 g
- Fat
- 18.6 g
- Fiber
- 10.1 g
Ingredients
- 60 g chickpea flour
- 130 g tomato
- 65 g olives
- 7 g olive oil
Instructions
- Prepare the chickpea flour and cut the tomato and olives into bite-size pieces.
- Heat olive oil in a nonstick skillet over medium heat; cook the tomato until tender, adding the olives near the end.
- Add the chickpea flour and cook, turning or folding as appropriate, until heated through and fully cooked. Season and serve.
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