Are you looking for a delicious and nutritious way to start your day or whip up a quick and easy dinner? Look no further! These fluffy mung bean and egg pancakes are packed with protein and fiber, making them a perfect healthy meal option for the whole family. This easy recipe is perfect for both beginner cooks and those looking for a new addition to their repertoire of quick dinner ideas. Get ready to enjoy a burst of flavor and texture in every bite!
Ingredients: You'll need these simple staples
- 1 cup mung beans, soaked overnight (or at least 4 hours)
- 2 large eggs, lightly beaten
- 1/4 cup finely chopped scallions (or spring onions)
- 1 tablespoon soy sauce (or tamari for gluten-free)
- 1 teaspoon sesame oil
- 1/2 teaspoon ground ginger
- Salt and pepper to taste
- 1 tablespoon vegetable oil (or cooking spray) for cooking
Instructions: A Step-by-Step Guide
Get started:
- Drain the soaked mung beans thoroughly. If you're short on time, you can use canned mung beans, just be sure to rinse them well.
Prepare the batter:
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Add the drained mung beans to a blender or food processor. Blend until you achieve a smooth, creamy paste. This is crucial for the pancake's texture.
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In a large bowl, whisk together the blended mung beans, beaten eggs, scallions, soy sauce, sesame oil, and ginger. Season with salt and pepper to taste. The batter should be slightly thick, similar to pancake batter.
Cook the pancakes:
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Heat the vegetable oil in a non-stick pan or griddle over medium heat.
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Pour 1/4 cup of batter onto the hot pan for each pancake. Cook for about 2-3 minutes per side, or until golden brown and cooked through. You'll know they're ready when the edges are set and the pancakes easily lift from the pan.
Serve and enjoy!
- Serve the pancakes immediately. They’re delightful on their own, but you can also add your favorite toppings like sriracha, hoisin sauce, a sprinkle of sesame seeds, or a side of fresh vegetables for a complete and balanced meal.
Cooking Tips for Perfect Pancakes
- Soaking is key: Soaking the mung beans overnight softens them, resulting in a smoother, creamier batter. If you forget to soak them, you can quick-soak them in hot water for an hour, but overnight soaking is always best.
- Don't over-blend: Over-blending can make the batter too thin. Aim for a smooth but slightly textured consistency.
- Adjust the seasoning: Feel free to adjust the amount of soy sauce, ginger, salt, and pepper to your liking. A dash of garlic powder would also be a delicious addition!
- Pan temperature: Medium heat is essential for even cooking. High heat will burn the pancakes before they cook through.
Variations: Explore Different Flavors
- Spicy pancakes: Add a pinch of red pepper flakes or a dash of sriracha to the batter for a spicy kick.
- Herby pancakes: Incorporate finely chopped cilantro, parsley, or chives for a fresh, herbaceous flavor.
- Vegetable pancakes: Add finely chopped carrots, zucchini, or bell peppers to the batter for extra nutrients and flavor.
Nutritional Information (per pancake, approximate)
This recipe provides a good source of protein and fiber, making it a satisfying and healthy meal option. The exact nutritional content will vary depending on the specific ingredients used. For precise nutritional data, it's best to use a nutrition calculator app and enter your ingredients.
These Mung Bean and Egg Pancakes are a versatile and delicious addition to your healthy meal repertoire. They're quick, easy, and perfect for breakfast, lunch, or dinner. Give this simple recipe a try and let us know what you think!