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
  • 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
  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
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To some people's frustration, I like to talk about food before cooking, while cooking, while eating and of course after eating.