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
cup unhulled, whole mung beans
thai chile (optional)
teaspoons lime juice
teaspoon cumin powder
teaspoons vegetable oil
- Soak mung beans in 2.5 cups water overnight or for 8 hours.
- In the morning after draining water, pour soaked beans onto a plate and look through them. Some beans do not soften. Discard them.
- 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.
- Heat a non-stick pan. Pour 1/2 tsp of oil.
- 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.
- Once the edges become brown, flip and let cook on the other side.
- 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.
Photo by Bobbi Lin