Mung Bean Pancakes

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?

Photo by Suzanne Corum-Rich
Photo by Suzanne Corum-Rich

Mung Bean Pancakes

  • 1 cup split yellow mung beans
  • 1/2 cup white basmati rice
  • 1 1/2 cup coconut milk (the thick kind from a can, not the dairy replacement mylk)
  • 2-3 tablespoons maple syrup
  • 1/4 teaspoon salt
  • For serving, consider shredded coconut, sesame seeds, maple syrup or honey

Prep time: 15 min. | Cook time: 10 min. | Total time: 30 min.

  1. Soak the mung beans in enough water to cover overnight. Do the same thing with the rice. It's best to give them 8 hours to soak. Longer is fine, but shorter might make the batter seem hard to blend.
  2. When the beans and rice are ready, add all of the ingredients to a blender (adding the maple syrup based on how sweet your tooth is) and blend, blend, blend. You want this to be like pancake batter.
  3. Heat up the griddle to medium-high. Pour a little coconut oil onto the pan and let heat for a minute or two. Now pour on the batter. Cook as you would a regular pancake, even if we are talking about the Bisquick kind, by waiting for the sides to bubble and cook before you flip.

Serve with syrup or honey and some coconut and sesame seeds!

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