When it comes to quick protein we vegetarians don’t have many choices.
Beans take ages to cook and soy and tempeh aren’t acceptable options. Figuring out what to eat when you’re in a rush, but still want to nourish yourself, can be way too hard.
These mung bean pancakes have revolutionised my life as a vegetarian and I no longer have the what-to-eat dilemma. I spend just a few minutes once a week making this batter and I have a protein-rich breakfast, lunch or dinner sorted for several days.
Because the beans are soaked overnight and blended they only take a few minutes to cook. Just whip up the batter in the morning, cook a couple pancakes, then store the remaining batter in the fridge. It keeps for three to four days. The next time you need something quick and healthy, pull out a little batter and throw it on the griddle. Breakfast, lunch, dinner? Mung bean pancakes. Yum.
Mung beans are full of protein and these pancakes are surprisingly delicious. They’re extremely versatile—thrown in whatever spices you like, add fresh ginger or grated beets, top with avocado or arugula, and serve with a tamarind or mint chutney.
This makes about six medium pancakes. The recipe can be doubled or tripled.
1 cup whole organic mung beans
2 scallions cut into fine rounds
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 teaspoon finely chopped curry leaves (optional)
1 tablespoon ghee or coconut oil
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 blender, 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 scallions, cilantro, curry leaves and salt.
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.
Serve hot with a fresh chutney or dipping sauce.
Batter keeps in the fridge for three to four days.
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Author: Julie Bernier
Apprentice Editor: Katarina Tavčar / Editor: Travis may
Photo: Author’s own