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Servings: 1
25 g protein
64 g carbs
9 g fat
441 kcal
Ingredients for Prepare servings servings with these ingredients
Per serving
kcal
g protein
g carbs
g fat
Instructions
- 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
12.86%
Saturated Fat 2.5 g
10.42%
Polyunsaturated Fat 2.9 g
Monounsaturated Fat 1.88 g
Cholesterol 6 mg
2.4%
Sodium 125 mg
5.43%
Potassium 1166 mg
Total Carbohydrate 64 g
20.65%
Dietary Fiber 11.18 g
34.94%
Sugars 13.2 g
14.67%
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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