Gluten-free, Savory Mung Bean Pancakes
Photo by Bobbi Lin
- Serves
- 5-6 pancakes
- Prep Time
- 4 Hours
- Cook Time
- 20 Minutes
These pancakes are savory, healthy, vegan, gluten-free and easy to make. Eat them for breakfast or make them a part of a light lunch by adding a green salad. Featured In: Swap Any Grain With This Bean And/Or Turn It Into a Pancake
Ingredients
- 1 cup unhulled, whole mung beans
- 1 cup spinach
- 1 thai chile (optional)
- 2 teaspoon lime juice
- 1/2 teaspoon cumin powder
- 1/2 teaspoon salt
- 2 teaspoon vegetable oil
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Directions
- Step 1
Soak mung beans in 2.5 cups water overnight or for at least 4-5 hours.
- Step 2
In the morning after draining water, pour soaked beans onto a plate and look through them. Some beans do not soften. Discard them.
- Step 3
Add soaked beans to a blender. Follow with rest of the ingredients except oil and blend to a fine paste. Add 1.5 cups water to facilitate blending. Actually start by adding 1 cup of water and check the consistency. Just keep in mind that ultimately the consistency of the batter should be similar to pancake batter.
- Step 4
Heat a non-stick pan at medium heat. Make sure the pan is hot enough by pouring a drop of water. If water hits the pan with a sizzle and the drop starts jumping, the pan is ready. If not, wait and repeat in a few minutes again. Wipe the water with paper napkin. Pour 1/2 tsp of oil.
- Step 5
Pour about a half cup of mung bean batter into the pan and swirl it around lightly to make a small pancake that's 3-4 inches in diameter. The thickness of the pancake should be between that of a crepe and a flour pancake.
- Step 6
Once the edges become brown, flip and let cook on the other side.
- Step 7
Serve hot. Fold the pancake into half and place a dollop of sour cream and salsa in the middle of the folded pancake. Or eat this pancake with cilantro chutney.