Mung Bean Pancakes

High Protein Recipe


  • Mung beans 1 cup ( soak overnight or until sprouted)
  • Green chili paste 1 tsp
  • 1 tsp coriander
  • 1Tbsp potato starch Bob’s Red Mill (potato starch is resistant to digestion)
  • ½ cup water
  • Salt to taste



  1. After rinsing mung beans thoroughly, add beans, chili paste, coriander, and salt to food processor. Blend until dough forms.
  2. Add ¼ cup water at a times and keep adding water until batter forms.
  3. Heat non-stick medium skillet over medium-high heat.
  4. Fill a ladle with batter and spread evenly over skillet. Cook until golden-brown on one side and Flip and cook other side.


A dipping soy sauce can be made, or we love lemon curry yogurt sauce


  • ½ cup soy sauce
  • 2 tablespoons toasted sesame oil
  • 2 tablespoons rice vinegar
  • 2 teaspoons Korean ground red pepper
  • 6 scallions, trimmed


  • ½ cup fat-free Greek yogurt
  • Lemon juice 1-2 Tbsp
  • Curry powder- 1-2 Tbsp
  • White wine vinegar1-2 Tbsp
  • Salt and red pepper flakes (optional)