As I shared on Facebook a few weeks back, I created this delicious recipe that is not only satisfying but is super nourishing. These high protein little patties are amazing for when you may be craving comfort foods or something more hearty but want to stay on track with The Beauty Detox lifestyle. The Mung Bean Pancakes are an excellent go-to recipe for those busy week nights (and us new moms alike)! :)
Why Mung Beans?
While mung beans may be new to most people in the States and the Western world in general, they’ve been a part of traditional Ayurvedic diets in India for thousands of years. Mung beans are considered “one of the most cherished foods” in this ancient Indian practice that’s been a traditional form of medicine since roughly 1,500 B.C.
Legumes and beans are an inexpensive protein source. If you soak them overnight and rinse them well, they can digest easier and be less gassy. I actually now eat them more than I used to (not so much beans but lentils and mung beans for sure), since I’ve been diving into my Ayurvedic doctoral program.
Besides having a high protein content, they are also jam packed with minerals, vitamins and phytonutrients. The mighty mung bean forges an impressive defense against several chronic, age-related diseases including cardiovascular disease, diabetes, cancer and obesity.
When it comes to these little green guys, it’s important to remember that we should consume the raw sprouted varieties (pre-soaked), instead of the fully cooked ones (you can find pre-sprouted varieties in bags at the health market, or soak them overnight and rinse them yourself). This is because they are both a protein and a starch. Since they incorporate both classes of food, they can be difficult to digest if they are not sprouted. I discuss this more in my Beauty Detox Solution book as well as on this blog.
Craving a healthy delicious pancake?
Check out the full recipe below and lets get flipping! ;)
I am pre-soaking my mung beans here!
I gave them a thorough rinse.
All of my mise en place ingredients are ready to go!
Here are the mung beans blended with water to make the pancake batter.
The pancakes, cooked through to golden brown and ready to enjoy!
Below is the recipe!
Mung Bean Pancakes
Ingredients
- 2 cups green mung beans soaked overnight and rinsed well
- 1 cup of filtered water or a little more for thinner pancakes and to help with easier blending
- 1/2 cup scallions
- 1 Tbs whole cumin seeds
- 2 carrots diced small
- 1 small zucchini diced small (or broccoli)
- 1/4 cup chopped cilantro or parsley
- Sea salt to taste
- Freshly ground black pepper to taste
- Coconut oil
Instructions
- Blend the soaked and rinsed mung beans with water, adding a bit more water as necessary.
- Add mixture into a large mixing bowl, adding the cumin seeds, veggies and the cilantro or parsley.
- Season to taste.
- Heat some coconut oil on a flat skillet over medium heat. Spoon out the mixture, 2 or 3 at a time, and cook for about 3 minutes on each side, or until browned.
- Enjoy!
Tried this recipe?Let us know how it was on Instagram!
Happy blending!
In love and health,
Kimberly
How many does this make?
Hi Eleanor…this makes 2 servings (depending on what size you make- 2-3 per serving). Thanks for checking out this recipe and let me know what you think! ;)
Sounds easy and yummy. Hoping my toddler will love them too. Always looking for ways to get in easy protein. Would love to see more ayurveda inspired recipes.
Just made these with some blanched kale, diced sweet potato and chilli. Wow, really delicious. Turned vegan three months ago; these will be a regular. So easy, but really tasty. Plenty mix left in the fridge for another couple of meals. Many thanks🙏🏻
Great to hear your shift in diet Jonathan and happy you enjoyed this recipe. Keep up the great work and sending you lots of love and continued support! Xo
Could you bake instead of fry them?
Hi Margaret, thanks for your great question. I personally have not baked these pancakes but I don’t see why not. You will need to guestimate the temperature and how long to cook these cakes for. Let us know how you do and sending you so much love! Xo
Made these last night, and I love the crunchiness! I have extra batter, though. Is it okay to keep in the fridge a couple days?
That’s great Shannon! And yes, you can put in the fridge, however, just know that it could change the consistency with the liquids from the veggies. Let us know how that goes for you and sending you lots of love! Xo