Ayurveda considers mung beans to be a cleansing, yet nurturing food, and when you pair them with rice, it’s said to create the ultimate dish. I’m always trying to come up with new ways to use mung beans, instead of curry-like dishes on the regular. So when you all were asking for new breakfast ideas, mung bean pancakes came to mind.
I wanted these to taste like sesame balls that I used to get at the Asian market. I say “used to” because they closed, otherwise I’d be camped out in the parking lot waiting for a fresh batch to hit the pastry case. These sesame balls were the cat’s meow and I wasn’t the only one who enjoyed them. A couple of my friends would hoard them. One shamelessly eat them in her car while the coconut mung bean filling fell out of her mouth and onto her shirt. It didn’t matter. The combo of rice flour, sesame seeds and a coconut mung bean filling were worth it.
This pancake recipe is a little different than your traditional as far as thickness and texture, but it gets pretty close. Once your batter is mixed, you make them the same way. Which reminds me, could someone give me pancake flipping lessons puh-leez?
