Savory Mung Bean Pancakes

By Annada Rathi
December 30, 2017
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Author Notes: These pancakes are savory, healthy, vegan 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
Annada Rathi

Makes: 5-6 pancakes

  • 1 cup unhulled, whole mung beans
  • 1 cup spinach
  • 1 thai chile (optional)
  • 2 teaspoons lime juice
  • 1/2 teaspoon cumin powder
  • 1/2 teaspoon salt
  • 2 teaspoons vegetable oil
  1. Soak mung beans in 2.5 cups water overnight or for 8 hours.
  2. In the morning after draining water, pour soaked beans onto a plate and look through them. Some beans do not soften. Discard them.
  3. Add soaked beans to a blender. Follow with rest of the ingredients except oil and blend to a fine paste. Add little water to facilitate blending.
  4. Heat a non-stick pan. Pour 1/2 tsp of oil.
  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 2-3-inches in diameter. The thickness of the pancake should be between that of a crepe and a flour pancake.
  6. Once the edges become brown, flip and let cook on the other side.
  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.

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