Flatbread for breakfast?
I know, this might not sound like your typical breakfast recipe. But trust me, this zucchini breakfast flatbread is worth trying! It is very simple and takes little time to prepare. As you’ll know already, I am a big fan of starting my day with something savoury and more often than not I will opt for a savoury breakfast.
I came up with this zucchini breakfast flatbread recipe because I needed a change from having toast for breakfast and thought this would be a good alternative. It only requires a few ingredients so you can quickly make it in the morning with little effort.
Chickpea flour
The the great thing about this flatbread is that it used chickpea flour. If you’ve seen my other recipes like this frittata and omelette, you’ll know that I am a big fan of chickpea flour! This makes it a great alternative for people following a gluten-free diet. I also really like the garlic and zucchini combination.
Zucchini Breakfast Flatbread
Ingredients
- 1 1/2 cup Chickpea flour
- 1 Tbsp Nutritional yeast
- 1 Tbsp Ground flaxseed
- 1 tsp Salt
- 1 cup Zucchini (grated)
- 1 tsp Olive oil
- 1 cup Water
Instructions
- In a large mixing bowl add all of the dry ingredients. Mix well then add the water and oil.
- Heat a large non-stick fryig pan on medium heat.
- When the pan is hot grease with a bit of olive oil. Pour the batter into the frying pan and if you have a lid for the pan put this on top.
- Cook the flatbread for 4-5 minutes then carefully flip the flatbread and and repeat.
Made this recipe?
If you’ve made this recipe, please let me know! Please leave a comment, rate it, and don’t forget to tag a photo #fiveelementswithanna on Instagram.
