Mung Bean Pancake

Mung Bean Pancake
Mung Bean Pancake
Yields 10
Gluten Free Mung Bean Batter with loads of vegetables
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Prep Time
15 min
Cook Time
15 min
Total Time
30 min
Prep Time
15 min
Cook Time
15 min
Total Time
30 min
Ingredients
  1. 1 cup mung bean, soaking for about 6 hours or more if it is whole (use about 3 cups or more water)
  2. 1/4 red bell pepper, finely chopped
  3. 1/4 green bell pepper, finely chopped
  4. 1/2 small onion, finely chopped
  5. 1/2 carrot, grated
  6. 2 mushrooms, finely chopped
  7. 1 Green onion, finely chopped
  8. 1 Big handful mung bean sprout, cooked, seasoned (optional)
  9. 1/3 TBS Salt
  10. ½ tsp black pepper
  11. 1 TBS flour (Optional, preferably sweet rice flour, only if the batter is too leaky)
  12. Vegetable oils
Instructions
  1. Mung bean can be found in any Asian groceries. There are two kinds: Split or Whole. Split mung beans are shelled one so the color is yellow. Whole is unshelled one so the color is dark green. When you soak whole mung beans, you will see the shells are separated from the bean after a few hours. Scrub the soak beans so the shells can be easily coming out. Then you need to separate shells as much as possible. Keep rinsing the beans and the shells will float. I use my small tea strainer to scoop the shells. If this seems to be too complicated, then buy split one.
  2. Darin the water from soaked mung beans and put it aside to use to blend soaked mung beans. Pour soaked mung beans into your blender. Blend it very good. This is your base batter. If batter seems too thick then add about table-spoonful of water one at a time.
  3. Pour the batter into a large bowl and add all the chopped veggies, salt, pepper, and mix well.
  4. The consistency should be similar to pancake or a little loose. If you think it is too lose then add a little more flour.
  5. Put ½ TBS oil on a heated pan and pour one scoop of batter about the size of your palm and pat it down to keep it evenly spread. Keep the heat at a medium low. When the edge gets brown and the top gets less shiny, then flip it. Don’t over cook until it burns. If it burns too fast, then lower your heat. Very similar to how you cook pancakes.
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I was born and raised in South Korea and moved to the States in 2007. Becoming a vegan is the best choice I have ever made!! I love working with people and make a difference in their life as much as I love spending time with my husband and my fur-family.

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  • Sarah Hancock

    So glad you posted this recipe! When you made them for the potluck I thought they were so yummy and I’ve been anxious to make them ever since:)

    • entirelyvegan

      Hi Sarah, I’m glad that you liked it! Now you know how to make it and hope you enjoy cooking at home. Please don’t hesitate to call or email me if you have any question.

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