| 12 | 15 | 394 |
| Ingredients | Minutes | Calories |
| Prep | Cook | Servings |
| 5 min | 10 min | 2 |
| 2 cup | Chickpea flour |
| 1 tsp | Baking soda |
| 1 tsp | Sea Salt |
| 1 tsp | Turmeric, powder |
| 1 tsp | Cumin |
| 1/2 tsp | Fennel seed |
| 1 cup | Water |
| 1/4 cup | Lemon juice |
| 3 medium mushroom(s) | White mushrooms (chopped) |
| 3 stalk(s) | Green onion (chopped) |
| 1/2 medium pepper(s) | Red bell pepper (chopped) |
| 1 tsp | Coconut oil (for frying) |
1. Combine the dry ingredients. Mix in the wet ingredients. Add the veggies.
2. Heat coconut oil in a frying pan over medium heat.
3. Pour a quarter of the batter into the pan and spread evenly.
4. When the top looks like it’s not liquid anymore, flip the pudla over and cook for another couple of minutes.
Makes 4 pancakes, 2 servings
| Fruit | 0.2 |
| Meat Alternative | 4.6 |
| Vegetables | 1.4 |
