Zucchini & Dill Breakfast Chickpea Pancakes
zucchini & dill take on breakfast chickpea pancakes, with chickpea flour, zucchini, feta and dill.
Tomato & Ricotta Breakfast Savory Dutch Baby
tomato & ricotta in a breakfast savory dutch baby format, with balanced ingredients and straightforward preparation.
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- 35 min
- Calories
- 681 kcal
- Protein
- 37.9 g
- Carbohydrates
- 56.9 g
- Fat
- 36 g
- Fiber
- 8.2 g
Ingredients
- 60 g whole wheat flour
- 130 g tomato
- 120 g ricotta
- 7 g olive oil
- 100 g egg
- 80 g milk
Instructions
- Preheat oven to 220°C (425°F) with an oven-safe skillet inside.
- Whisk whole wheat flour, egg, and milk into a smooth batter; prepare the tomato and ricotta.
- Pour batter into the hot lightly oiled skillet, scatter over toppings and bake 15–20 minutes until puffed and set.
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