Mung bean pancake
23 Mar 2015
Prep Time
5 minutes
Cook Time
10 minutes
Total Time
15 minutes
Background
These pancakes are not only super healthy but are very versatile too. You can have them as snacks, a base for party nibbles, wraps and so on. I love them as a snack served with spicy dips.
Ingredients
- 1 cup mung beans
- 1 cup shredded Chinese cabbage
- 1 cup water
- 3 Tbsp chopped spring onions
- 2 tsp garlic, crushed
- 2 eggs
- 1 tsp sesame oil
- Salt and pepper
- Sunflower or peanut oil
Instructions
- Soak the mung beans in water the night before. The beans should start to germinate.
- Rinse and drain the soaked beans then put in a food processor together with the eggs and water. Blend for 30 seconds then add the chopped spring onion, garlic, cabbage and sesame oil. Blend to a thick batter.
- Oil and heat a heavy-based frying pan. Pour in a small ladle full of batter and evenly distribute it. When the surface of the pancake begins to bubble, turn it over with a spatula and cook for 1-2 minutes. Transfer to a plate, repeat.
- Serve warm or at room temperature.
Tips
- You can make this recipe with tinned mung beans too - obviously they don't need to be pre-soaked.
- You can make different size pancakes - large ones for wraps, mini disks for nibbles, medium ones for snacks. Add more water to make a thinner batter for wraps!
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Categories
- Meal Type: - Everyday - Nibbles & Bites - Pancakes & Waffles - Snacks
- Cuisines: - Chinese
- Occasions: - Chinese New Year - Parties - Picnic
- Ingredients: - Beans
- Health and Diet: - Dairy Free - Gluten Free - Low Carb - Low Cholestrol
- Skill Levels: - Easy
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