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Servings: 1
25 g protein
64 g carbs
9 g fat
441 kcal


  • Finely chop the vegetables and green chilies and set aside.
  • In a medium size bowl add chickpea flour, garlic powder, Greek yogurt, baking powder, salt and pepper. Whisk together until combine, add butter milk to get the pancake like better consistency.
  • Add chopped vegetables to the better and stir well.
  • Heat a non stick pan over medium heat and spray oil to it, pour one tablespoon of batter to the pan and spread up to edges.
  • Cook until golden brown from the bottom, then flip to cook from the other side. When golden brown from both sides remove to a plate and serve with salsa sauce.

Nutritional Facts

per 1 serving size (unscaled)

Amount Per Serving

Calories 441 kcal

Calories from Fat 81

% Daily Values*

Total Fat 9 g


Saturated Fat 2.5 g


Polyunsaturated Fat 2.9 g

Monounsaturated Fat 1.88 g

Cholesterol 6 mg


Sodium 125 mg


Potassium 1166 mg

Total Carbohydrate 64 g


Dietary Fiber 11.18 g


Sugars 13.2 g


Protein 25 g

Vitamin A 3.67%

Vitamin C 3.75%

Calcium 21.9%

Iron 38.46%

* Nutritional Values are estimated and may vary

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