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mung bean protein pancakes
When my husband and I went through an Ayurvedic detox therapy called Panchakarma a number of years ago, we were given specific healthy Ayurvedic meals for our body types or doshas. One of the items they served us was these delicious mung bean pancakes. The head chef there, Lakshmi, passed on her recipe to me and I have been making them ever since. They make a great lunch served with yogurt or even delicious alongside soup and salad in lieu of bread for dinner.
My daughter loves these and calls them ‘green’ indian pancakes! What is great for a largely vegetarian diet is that they are full of protein and have healing spices like cumin and ginger. They are naturally gluten free, vegan and delicious!
Let me know if you try them!
mung bean protein pancakes
Recipe Type: lunch or dinner
Cuisine: indian (ayurvedic)
Author:
Prep time:
Cook time:
Total time:
Serves: 2-4
Mung beans are full of protein and these pancakes are surprisingly delicious. Plus they’re extremely versatile to serve alone or with soups, salads, chutneys or even yogurt.
Ingredients
- 1 cup split organic mung beans
- 2 scallions cut into fine rounds (optional)
- 2 tablespoons finely chopped fresh cilantro
- 1 teaspoon cumin seeds
- 1/2 teaspoon coriander powder
- 1/4 teaspoon turmeric
- 1/4 teaspoon Himalayan salt (or sea salt)
- 1/4 teaspoon black salt (kala namak)
- 1/4 teaspoon of jaggery
- 1 teaspoon freshly grated ginger
- 1 teaspoon finely chopped curry leaves (optional)
- 1 tablespoon ghee or coconut oil, plus extra for cooking
Instructions
- Rinse the mung beans and soak them in about five inches of water overnight.
- Drain and discard the soaking water.
- Blend the soaked beans and 1/2 cup water in a Vitamix or food processor. Add up to 1/2 cup more water little by little, blending until the beans are a thick paste. Be careful not too add too much water or the pancakes will be difficult to cook.
- Add the cumin seeds, coriander and turmeric. Blend until the mixture is smooth and light.
- Just before cooking stir in the ginger, scallions, cilantro, curry leaves, jaggery and both salts.
- Heat a cast iron or nonstick pan on medium heat and smear with one teaspoon of ghee or coconut oil. Ladle 1/2 cup batter into the center of the pan and spread with a spoon so that it’s 1/4 inch thick. Cover and cook for three to five minutes, until bottom is golden brown. Turn and cook, uncovered, another three minutes or until bottom is golden.
- Add a little more ghee or oil into the pan in between each pancake. Keep them warm in between two plates. Makes about 6 pancakes.
- Serve hot with a fresh chutney, yogurt or dipping sauces. Batter stays in the fridge for three to four days.
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