Zucchini & Dill Breakfast Chickpea Pancakes
zucchini & dill take on breakfast chickpea pancakes, with chickpea flour, zucchini, feta and dill.
Zucchini & Mint Breakfast Socca
zucchini & mint in a breakfast socca format, with balanced ingredients and straightforward preparation.
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- 20 min
- Calories
- 317 kcal
- Protein
- 14.8 g
- Carbohydrates
- 39 g
- Fat
- 11.6 g
- Fiber
- 8 g
Ingredients
- 60 g chickpea flour
- 130 g zucchini
- 2 g mint
- 7 g olive oil
Instructions
- Prepare the chickpea flour and cut the zucchini and mint into bite-size pieces.
- Heat olive oil in a nonstick skillet over medium heat; cook the zucchini until tender, adding the mint 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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