The Mung Bean Pancakes (Quick Protein Boost)
Are you a vegetarian (or a vegan) in need of new ideas to get your intake of protein? Or you simply want to cut down your animal-product consumption? Not always easy, right? It's true, when it comes to quick protein, vegetarians (and vegans) don’t have many options. Beans usually take ages to cook (unless you soak them overnight of course) and soy and tempeh aren’t acceptable options for everyone. Figuring out what to eat when you’re in a rush but still want to nourish yourself can be a little challenging.
For the Ayurvedic cuisine aficionados who are reading this, it's basically Kitchari in a pancake! Mind-blowing, seriously.
These delicious mung bean pancakes are super easy to make, they're nutritious and really healthy. Once the batter is done - which only take a few minutes because the beans are soaked overnight and blended - they only take a few minutes to cook, which means you have a protein-rich breakfast, lunch or dinner sorted for several days.
Mung beans are full of protein and these pancakes are surprisingly delicious. They’re extremely versatile, meaning that you can throw in whatever spices you like, add fresh ginger or grated beets, etc.
This makes about 6 medium pancakes.
Whole organic mung beans, 1 cup
Basmati rice, 1/3 cup
Fresh cilantro, 2 tablespoons finely chopped ((or any other herbs you fancy, basil also works really well)
Cumin seeds, 1 teaspoon
Coriander powder, 1/2 teaspoon
Turmeric powder, 1/4 teaspoon
Himalayan salt (or sea salt), 1/4 teaspoon
Fresh ginger, 1 teaspoon (optional)
Ghee or coconut oil, 1 tablespoon
First thing to do is to rinse the mung beans and basmati rice, and soak them in water overnight.
The next day, drain and rince beans & rice.
Blend the soaked beans & rice and 1/2 cup water in a high speed blender or food processor.
Add up to 1/2 cup more water little by little, blending until the beans are a thick paste. Don't add too much water or the pancakes will be difficult to cook.
Then, add the cumin seeds, coriander and turmeric. Blend until the mixture is smooth and light. Just before cooking stir in the herbs and salt.
Heat a nonstick pan on medium heat and smear with 1 teaspoon of ghee or coconut oil. Pour a laddle of batter into the center of the pan and spread with a spoon so that it’s 1/4 inch thick (roughly 0.5 cm). Cover and cook for 3-5 minutes, until bottom is golden brown. Turn and cook, uncovered, another 3 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 2 plates.
Serve with a fresh chutney, some avocado or arugula, pesto, vegetable curry, top with avocado, etc.
Batter keeps in the fridge for 3-4 days.
Enjoy !! and let me know how it went for you.