Super satisfying savory pancake - free of grain. GF. V. SF. NF.
Ingredients:
2 cups dried split mung beans (rinsed)
1/4 cup white rice (rinsed)
3/4 cup water
1/4 cup coconut aminos (or tamari if you eat soy)
1 clove of garlic
3-4 scallions (chopped - reserve the greens)
1 small red pepper (sliced into thin strips)
1/4 cup mung bean sprouts (rinsed)
Salt and pep to taste (my secret weapon is ghost pepper salt from Savory Spice Shop- holy yumtown)
Oil for frying (I use sunflower oil)
Get saucy:
1/4 cup vegan, soy free mayo (I use Vegenese), or plant based yogurt
1/4 cup gochujang (I use Chung Jung One brand) or sriracha (If you have not had the Sky Valley sriracha, you are 100% missing out)
*whisk it up*
Directions:
In a large bowl, add mung beans and rice. Add cold water until covered and let soak in the refrigerator for at least 6 hours (I typically soak overnight)
Drain and rinse
Blend the soaked beans and rice with water, coconut aminos, and garlic (looking for a coarsely smooth texture - do not over mix!)
Pour the batter in a large bowl Fold in the scallions, red pepper strips, mung bean sprouts, salt, & pep Heat a thin layer of oil in a skillet over medium heat
Spoon batter in hot pan or griddle & spread evenly to make your desired size pancake
Cook for 3-5 minutes on each side or until golden brown
Add more oil to the pan as needed
Garnish with scallion greens
Serve with spicy mayo
CHOMP CHOMP
(Makes 4 giant pancakes)
Vicious Variations:
Have some really good kimchi? Sub the kimchi juice for water and add a handful on top of your pancake when serving - YUM!
Make these into mini pancakes or slice into triangles and throw in a crock pot on warm for a killer party appetizer - have a squeeze bottle of your spicy mayo nearby!
Sound Mate:
Thin Lizzy - Vagabonds of the Western World
While not technically a heavy metal record, incredibly filling and satisfying from start to finish - just like these hotcakes
