Embark on a culinary adventure with these extraordinary savory and gluten-free pancakes, featuring the versatile and nutritious mung bean. If you’re a fan of vegan, super-healthy, and flavorful dishes, this recipe is tailor-made for you.

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Mung beans, often found in Indian and Asian cuisines, are not only delicious but also incredibly nutrient-rich. Packed with protein, fiber, iron, antioxidants, folate, potassium, and magnesium, these small beans offer a powerhouse of health benefits. Mung beans are particularly known for their ability to promote digestive health due to their high fiber content, while their protein profile makes them an excellent choice for those looking to maintain or build muscle on a plant-based diet. The presence of antioxidants helps in fighting inflammation and protecting the body against free radicals.

These savory pancakes offer a delightful way to incorporate mung beans into your diet, creating a dish that is both satisfying and packed with nutrients. The combination of grated vegetables like zucchini, carrots, and green onions not only adds flavor and texture but also boosts the overall nutritional value of the pancakes. These pancakes are light yet filling, making them perfect for breakfast, lunch, or even a quick dinner.

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Get ready to explore the wonders of mung beans in this delectable pancake recipe that’s sure to enrich your repertoire of amazing recipes!

Ingredients

• 1 cup raw and dry skinless mung beans
• 1 tsp. salt
• 1 cup of cold water
• 150 g zucchini
• 85 g carrots
• 56 g green onion

Directions

1. Soak the skinless mung beans overnight to soften them. After soaking, thoroughly wash the mung beans and strain them very well.
2. Transfer the soaked mung beans to a blender. Add water and salt, and blend until you achieve a smooth batter consistency.
3. Grate the zucchini, carrots, and green onion.
4. Add the shredded veggies to the mung bean batter and stir well to combine.
5. Heat a nonstick pan over medium-low heat and brush with coconut oil.
6. Pour approximately ¼ cup of batter onto the hot pan. Spread evenly to form a pancake.
7. Cook the pancake until the top side starts to appear dry (about 2 minutes).
8. Flip the pancake and cook the other side for another 2 minutes or until golden brown.
9. Repeat the process with the remaining batter, adjusting the heat and cooking time as needed.
10. Once cooked, transfer the pancakes to a flat surface lined with paper towels to cool.

Nutritional Information (Per Pancake)

• Calories: 67
• Protein: 4.56 g
• Fat: 0.27 g
• Carbohydrates: 12.22 g
• Fiber: 3.2 g

Serving Information

• Servings: 12
• Prep Time: 20 minutes
• Soaking Time: 12 hours
• Cooking Time: 30 minutes

Storage & Tips

• Storage: Store your savory pancakes in an airtight container in the fridge for up to one week or in the freezer for up to 3 months.
• Tip: These savory pancakes are incredibly versatile. Enjoy with your preferred toppings (avocado, hummus, spreads).