Mung Bean Pancakes

I just made The Mung Beans Pancakes recipe last week and loved it right away. Since I try to eat right as much as I can and as my husband is on a detox diet It takes creativity to work with limited spices and foods. His diet restricts beef, pork, night shades veggies, tomatoes, chili, rice and sugar. To save me the extra work of cooking  separately for us both and the kids I decided it was easier to jump on the wagon. I try to 🙂 follow a gluten-free, low-fat and reduced sugar diet which in itself is hard to follow.

I usually cook Moong Beans Dal into a thick dal as I like to use it as a  substitute for my rice cravings. But last couple weeks I have made it and found it tough to get through the pot. So this recipe of mung beans pancakes was a great switch and got a thumbs up from the hub’s.

This pancake recipes uses whole mung beans but you can use the halved or cleaned white beans. I like it ground with the rich dark skin, it makes me feel that its more nutritious 🙂 On my first attempt I just used the spice mix with onions and cilantro. The next time I added ginger and garlic and it made a big difference in flavor. I also add a lot of onions as it keeps the pancake moist. These pancakes can be a bit stiff to make it soft I added baking powder (I do not use baking soda as I had a bad experience once when I used it in a cake). If you soak more than you need then just freeze the remaining soaked mung beans till you need it next time it should hold for a couple of weeks.

This recipe is easy to prepare and so healthy. It works well if you are following the Energize your Life Meal Plan. Has a high protein and fiber content and is vegetarian and vegan friendly.

Serving :  9 Pancakes – 6″ size

Ingredients:

• 1 cup mung beans soaked over night will yield approx 2 1/4 cup of mung beans
• 1/2″ ginger
• 3 cloves garlic
• 1 cup of water
• 1 tsp of xacuti masala
• 1 small onion diced finely
• 1/2 tsp of baking powder
• 10 sprigs of cilantro chopped fine
• Salt to taste

Directions:

• In a blender add the first 4 ingredients mung beans, ginger, garlic and water and blend it to a smooth mixture.
• Pour into a bowl and add the remaining ingredients diced onions, baking powder, xacuti masala, cilantro and salt. Mix well.
• In a hot non-stick pan spray some oil and spoon in about 1/3 a cup. Since it is a thicker batter spread it around the pan and cook covered on medium low heat for 3 minutes on one side. The pancake should look dry. Flip and cook it covered for another 1-2 minutes.
• Repeat the above step till all pancakes are done.

Enjoy it with ketchup for breakfast. Or with freshly made Pico de gallo for Lunch. My all time favorite is the Creamy Cilantro Dressing from Fresh & Easy.