Bean

Savory Mung Bean Pancakes

December 30, 2017
Photo by Bobbi Lin
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 PancakeAnnada Rathi

  • Prep time 4 hours
  • Cook time 20 minutes
  • Makes 5-6 pancakes
Ingredients
  • 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
In This Recipe
Directions
  1. Soak mung beans in 2.5 cups water overnight or for at least 4-5 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 1.5 cups water to facilitate blending.
  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.
  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.
  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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  • Anastasia Stepanova
    Anastasia Stepanova
  • Annada Rathi
    Annada Rathi
  • nina
    nina
Review
To some people's frustration, I like to talk about food before cooking, while cooking, while eating and of course after eating.