Mung Beans Veggie Pancakes

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(Makes about 10 small pancakes)

Ingredients:

  • 120 gr mung beans
  • 100 ml water
  • 4 tbsp glutinous rice flour
  • 4 tbsp corn flour
  • 1 tbsp flax seeds
  • 1 tbsp coconut sugar
  • 1 tbsp salt
  • A pinch of black pepper
  • A pinch of turmeric
  • Oil (for “frying”)
Veggies suggestion, you can use whichever you prefer: (finely chopped):
  • Scallion
  • Shallot
  • Garlic
  • Spinach
Sauce:
  • 5 tbsp gluten-free soy sauce
  • 2 tbsp water
  • A few drops of sriracha
  • a pinch of dried garlic or a crushed and chopped garlic clove
  • 1 tsp agave syrup

Directions:

Wash, and rinse mung beans, and let soak overnight with enough water for them to expand.

Wash the mung beans again, drain, and add them to the blender with water, and the rest of the dry ingredients (except the veggies). Blend well, try the dough, and adjust salt, pepper, sugar, and flour or water if needed. Heat a flat pan over medium heat, add a bit of oil, and wait until it’s hot to spread evenly on the pan.

Add the mix to a bowl and add the chopped veggies, mix with a wooden spoon while waiting until the pan heats.

Pour a small amount of the mix into the pan and wait until it dries to turn around.

Wait until both sides are golden and set the pancake aside, repeat the process until the dough is finished.

While the pancakes are cooking you can blend the sauce (soy, water, garlic, sriracha, and agave).

Enjoy!












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