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Servings: 1
7 g protein
43 g carbs
9 g fat
259 kcal

Instructions

  • Combine ground flax-seed with 1 tablespoon of warm water in a bowl and set aside.
  • Process the spinach 2 tablespoon of water, garlic, ground ginger and salt in the food processor until they become a puree.
  • Take a bowl to combine flour, flaxseed and water mixture, spinach puree and baking powder.
  • Heat a non stick pan over medium heat and spray it with some oil. Pour ½ cup of batter in the pan and cook over low heat for about 3-4 minutes. Low heat will keep the pancake green in color.
  • Flip the pancake and cook on the other side for 2-3 minutes.
  • Place the pancake on a plate and serve with a dash of Greek yogurt.

Nutritional Facts

per 1 serving size (unscaled)


Amount Per Serving


Calories 259 kcal

Calories from Fat 81


% Daily Values*


Total Fat 9 g

12.86%


Saturated Fat 1.16 g

4.83%



Polyunsaturated Fat 3.13 g



Monounsaturated Fat 3.96 g



Cholesterol 0 mg

0%



Sodium 185 mg

8.04%



Potassium 697 mg



Total Carbohydrate 43 g

13.87%


Dietary Fiber 9.41 g

29.41%



Sugars 0.81 g

0.9%



Protein 7 g


Vitamin A 15.67%

Vitamin C 11.25%


Calcium 17.5%

Iron 30.77%


* Nutritional Values are estimated and may vary

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