Mung Bean Pancakes

These vibrant, legume-based pancakes make a great building block for a meal. Top them with sauteed veggies, tofu or eggs, or serve them as a side dish.

Unlock your health
  • Access over 800 research backed recipes
  • Personalise food for your unique health needs
Start your no commitment, free trial now
Unlock this recipe
Prep time
10 minutes
Cook time
20 minutes
FREEZER FRIENDLY
No
SHELF LIFE
3 days

NUTRITION PER SERVING (Read more)

118kcal
Calories
6g
Protein
5g
Total Fat
13g
Carbs
3g
Fibre
1g
Sugars
29mg
Calcium
2%
 
2mg
Iron
9%
 
42mg
Magnesium
10%
 
97mg
Phosporus
8%
 
377mg
Potassium
8%
 
320mg
Sodium
14%
 
1mg
Zinc
7%
 
0mg
Copper
17%
 
0mg
Vitamin B1
8%
 
0mg
Vitamin B2
6%
 
1mg
Vitamin B3
4%
 
0mg
Vitamin B6
7%
 
39mcg
Vitamin B9
10%
 
20mcg
Vitamin A
2%
 
0mcg
Vitamin B12
0%
 
11mg
Vitamin C
12%
 
0mcg
Vitamin D
0%
 
1mg
Vitamin E
6%
 
21mcg
Vitamin K
18%
 
Calories: 118kcal; Protein: 6g; Total Fat: 5g; Carbs: 13g; Fibre: 3g; Sugars: 1g; Calcium: 29mg (2%); Iron: 2mg (9%); Magnesium: 42mg (10%); Phosporus: 97mg (8%); Potassium: 377mg (8%); Sodium: 320mg (14%); Zinc: 1mg (7%); Copper: 0mg (17%); Vitamin B1: 0mg (8%); Vitamin B2: 0mg (6%); Vitamin B3: 1mg (4%); Vitamin B6: 0mg (7%); Vitamin B9: 39mcg (10%); Vitamin A: 20mcg (2%); Vitamin B12: 0mcg (0%); Vitamin C: 11mg (12%); Vitamin D: 0mcg (0%); Vitamin E: 1mg (6%); Vitamin K: 21mcg (18%)
Show more

Notes

Soaking mung beans with sodium bicarbonate helps to break down the pectin in their cell walls and yields a mung bean that is easier to blend.
If you forget to soak your mung beans the night before, you can speed up the soaking time by soaking them in freshly boiled water from a kettle. Done this way, they should be ready to blend in about 4 hours.

Sign up today to unlock this recipe and 800+ others
Join 1000s of others who are already learning how to achieve their health goals
© 2024 The Doctor's Kitchen