Mung Bean Pancakes with Gingered Tomatoes, Spinach and Lime Yoghurt

This colourful, Indian-inspired meal makes a great breakfast, brunch, lunch or dinner. If you want a bigger meal, a fried or poached egg makes a nice addition.

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Prep time
20 minutes
Cook time
20 minutes
FREEZER FRIENDLY
No
SHELF LIFE
best eaten fresh

NUTRITION PER SERVING (Read more)

315kcal
Calories
17g
Protein
17g
Total Fat
27g
Carbs
6g
Fibre
5g
Sugars
153mg
Calcium
12%
 
4mg
Iron
24%
 
133mg
Magnesium
32%
 
272mg
Phosporus
22%
 
1164mg
Potassium
25%
 
555mg
Sodium
24%
 
2mg
Zinc
17%
 
0mg
Copper
37%
 
0mg
Vitamin B1
22%
 
0mg
Vitamin B2
27%
 
2mg
Vitamin B3
11%
 
0mg
Vitamin B6
22%
 
141mcg
Vitamin B9
35%
 
267mcg
Vitamin A
30%
 
0mcg
Vitamin B12
11%
 
44mg
Vitamin C
49%
 
0mcg
Vitamin D
0%
 
3mg
Vitamin E
23%
 
39mcg
Vitamin K
32%
 
Calories: 315kcal; Protein: 17g; Total Fat: 17g; Carbs: 27g; Fibre: 6g; Sugars: 5g; Calcium: 153mg (12%); Iron: 4mg (24%); Magnesium: 133mg (32%); Phosporus: 272mg (22%); Potassium: 1164mg (25%); Sodium: 555mg (24%); Zinc: 2mg (17%); Copper: 0mg (37%); Vitamin B1: 0mg (22%); Vitamin B2: 0mg (27%); Vitamin B3: 2mg (11%); Vitamin B6: 0mg (22%); Vitamin B9: 141mcg (35%); Vitamin A: 267mcg (30%); Vitamin B12: 0mcg (11%); Vitamin C: 44mg (49%); Vitamin D: 0mcg (0%); Vitamin E: 3mg (23%); Vitamin K: 39mcg (32%)
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Recipe categories: Brunch, Fusion, Legumes, Savoury Breakfasts
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