Happy New Year, all ! I know – we’re halfway through January already but it’s better late than never, right ? I hope the new year started out beautifully for everyone. As beautiful as these savory pancakes, perhaps?
You can now view this recipe in a video on my YouTube channel
These savory pancakes are a perfect no egg breakfast to kick start your day. They are different from chickpea flour pancakes you probably are familiar with. These are made with multi grain flour and are loaded with sprouted mung beans. Now, you don’t have to reserve these pancakes for breakfast, you can enjoy them as an appetizer, snack, lunch or even have them for dinner! Who wouldn’t love that?
I have been making these for years, this is actually a repost from Jan 2012 which I updated with couple of new pictures and few notes. The taste and texture of these pancakes is perfect together and are filling without feeling heavy. They are easy to digest and a good source of protein.
I like to serve them with tomato chutney and fresh mango.
What do we need to make these pancakes?
I made these with sorghum flour, gf all-purpose flour, sprouted mung beans, coconut milk and some basic seasoning. If gluten is not an issue you can add mung bean sprouts to regular pancake mix.
Mung sprouts are easily available in the stores. But I like growing my own with simple kitchen things – mung beans, bowl , glass jar, and a muslin cloth. Soaking, rinsing and sprouting brings out the sweetness of mung beans and retains their crunchiness.
How to sprout Mung Beans or any other beans:
You need good quality untreated whole mung beans or otherwise they will not germinate very well. Rinse them thoroughly.
Soak in a bowl of water for 8-12 hours. I prefer overnight. Drain the water and rinse.
Place the beans in a glass jar. Tie the mouth with muslin cloth. Alternately, you can wrap the beans in a wet tea towel, muslin or cheese cloth and set them in a colander, in a dark place (preferably low light) with some air circulation. I have a wall oven that opens like a cupboard. So, I find that place best to keep the beans for sprouting with the door slightly opened.
Rinse the beans once or twice a day (during summer), this will re dampen the towel (if they are tied in the towel). Rinse the beans under tap with lower water pressure ( use sprayer if you have that) or immerse the sprouts colander in a vessel filled with water and lifting it to rinse.
If they are in Jar – Add in clean water and swirl it around to rinse the sprouts. Drain off the water.
The beans will sprout in a day and continue to grow. The picture below shows how they will look after 24 hours.
Can I make them ahead?
These pancakes taste best when eaten right away, but you can make them ahead if you like.
Simply cover them loosely with an aluminum foil and keep the pancakes in a 200°F oven to keep them warm.
If you have refrigerated the pancakes then reheat in a pan or in oven laid in a tray and loosely covered with aluminum foil.
Some Quick tips:
- While you can use pretty much any milk for these pancakes but coconut milk or buttermilk makes them light and fluffy.
- Let the batter rest for 20-30 minutes for tender pancakes.
- Keep the pancake batter thick.
- Make sure you have even heat when cooking in a pan. I like to use an electric griddle. They take longer to cook than usual pancakes so it would be good to use electric griddle or two pans.
- Don’t rush. Allow the pancakes to cook properly. Let that under-side cook to a beautiful golden brown color. You’ll know when bubbles start forming on top and around the surface, then they are ready to flip.
This recipe is solid and have been tested by many. So go ahead and give this a try! You will love them.
The perfect tasting healthy savory pancakes that you can enjoy for breakfast, lunch, or snack!
Ingredients
- 3/4 cup mung bean sprouts
- 1/2 cup sorghum flour
- 1/2 cup Gf all-purpose flour
- 1 tsp baking powder
- 3/4 cup (+-) coconut milk
- 2 green chilies, finely chopped
- 1 tsp ginger, finely chopped
- 2 tbsp cilantro, finely chopped
- Salt or to taste
- fresh black pepper to taste
- 1/3 -1/2 cup water
- oil for pan frying
- 4 chopped tomatoes
- 2 tbsp chopped onion
- 1 chopped garlic clove
- 2-3 tsp brown sugar (i normally use 1 date paste if i have it in the fridge)
- 3/4 tsp ground cumin
- 1 tbsp tomato paste (optional, I used just to get a nice color because my tomatoes were not red)
- salt and fresh black pepper to taste
- 2 tsp oil
- Tomato chutney
- Fresh chopped mango
Instructions
- Watch me make this recipe here.
- Combine dry ingredients, coconut milk and 1/3 cup water (increase or decrease depending on the consistency of coconut milk). Mix to a smooth but thick pancake type batter.
- Add sprouts, minced ginger, green chilies, cilantro and fresh black pepper.
- Add more water if batter seems too thick. Let the batter sit for 15-30 minutes (recommended as I found they come out more fluffier this way).
- Preheat oven to 200°F and line a cookie sheet with aluminum foil.
- Heat a lightly oiled large skillet or griddle over medium heat. Cook 1/4 – 1/3 cup portions.
- when tiny bubbles begin to form, spray with oil and flip. Cook the other side to a nice golden brown color.
- Remove the pancake to a lined cookie sheet.
- Cook the remaining pancakes in the same way. Keep warm in the oven until all the pancakes are done.
- Serve it warm with chopped mango, and tomato chutney.
- To make tomato chutney, heat oil in a small sauce pan. Add cumin seeds. When they crackle add onion and garlic.
- Sauté onion and garlic for 2 minutes.
- Add chopped tomatoes, brown sugar, tomato paste, salt and fresh black pepper.
- Cook covered on low heat until completely soft. Add 1/4 cup water if necessary. (You can even blend in a blender to make it smooth).
- Transfer in a bowl and refrigerate till required.
Notes
1/2 cup mung bean yields 1 1/2 half cup sprouts.
Anne Regalado
Well , who can resist what you put in that plate ! 😉 Looks really easy and simple to make and with all those spices and yogurt in that dish , I bet it taste delicious !
Tina (PinayInTexas)
What a pleasure to eat! Love savory pancakes like those!
Neha
nice option for breakfast…
Kiri W.
This sounds like a really interesting pancake recipe – I’d like to try this, since I very much enjoy mung beans.
Ann
These look delicious – and I’ve never had sprouted mung beans before…what a neat ingredient! LOVE that they have mangoes on them – one of my favorites!
Balvinder Ubi
Sprouts are a healthier protein option. you can germinate any whole legume or grain.
Sudha
A very healthy and tasteful alternative to the regular breakfast!And I for one cannot resist Mung beans – the mere sight of the green sprouted beauties leaves me drooling.So this is something that I’m going to rustle up pretty soon:) This would also be a lovely addition to my event ‘Love for Lentils’. Do drop in sometime and take a look – http://witwokandwisdom.blogspot.com/2012/01/announcing-my-first-event-this-year.html
Suzi
Very interesting recipe. I have sprouted mung beans and other beans but never eaten them in a pancake. Sounds tasty.
Nava.K
I have never done with before because I do make curries from the beans. Its so unique and would love to give this yummy recipe a try. Perfect to be served with the chutney.
Cucina49
These look amazing–soft and a little spicy and filling!
Kiran @ KiranTarun.com
What a great idea using sprouts — I’ve never thought about making it in a pancake 🙂 LOoks delish!!
Indie.Tea
Ooo, those sound really tasty, and very healthy too. What a great idea.
Malti
WOW! These pancakes look awsome. I have never done sprouting at home. These look something I want to try. Sprouting sounds so easy.
Lizzy
What wonderful pancakes…and I’m certain they are delicious with the condiments you’ve described 🙂
Adele
Wow, you’re recipes here open up a whole new world to me. I will look forward to following you! And thank you for stopping by my blog… I love making new blogger friends!
Kristen
Those sound wonderful. I am excited to see your gluten free recipes.
Tina
The idea of savory pancakes does sound great! These look so healthy and tasty, we all could benefit from trying this recipe. Well done.
Tiffany
With chili and ginger, these pancakes are a must make! 😀
CaySera
very interesting and healthy pancake…must try…..first time here….lovely recipes 🙂
Katherine Martinelli
I love savory pancakes like this, and the use of sprouted mung beans is really interesting here. I
Asmita
Hi Balvinder,
Healthy and so delicious!!!
easyfoodsmith
A very healthy pancake. Delicious post
Ruth Reynoso-Sance
Great tips! I’ve never tried mung beans but I always see them in the bulk section of the health store, will have to buy some to try this 🙂
Marina
I grow my own sprouts but never put them into the meal, just on it. That’s a great post! I am your new follower.
Richa
i love sprouts and this looks like a perfect way to add them to breakfast apart fro the usual stir fried way to eat them!
Theresa
I was just trying to think up another egg-free breakfast food for my family. These look like they will be perfect. I have tried a few of your other recipes, and they were wonderful. So I am sure these will be great.
Thank you so much for taking the time to post your tasty, healthy recipes!
Shirley Tay (Blackswan)
Wow, I’ve not tried pancakes done in this manner! Such healthy treat! xoxo
Ash
Fantastic! Can i use soaked moong dal (lentils) instead of sprouts?
Balvinder
Of course, you can use mung daal but remember sprouted lentil is much healthier
Easyfoodsmith
Happy New Year Balvinder!
Love how delicious and hearty these pancakes are.
Balvinder
Happy New year, Taruna!
So good to you see your comment after a long long time. Hope you were well.
angiesrecipes
These savoury pancakes look absolutely irresistible with all those wholesome ingredients.
Raymund
They indeed look like a perfect breakfast! Happy new Year
Judee
Adding sprouted beans to a pancake is totally new to me. I’ll have to give this a try. Thanks
John / Kitchen Riffs
Such a terrific recipe! Oddly enough, we prefer pancakes for dinner (not that hungry in the morning), and these would be perfect for that! 🙂 Really good stuff — thanks.
2pots2cook
Love no egg breakfast; great change to introduce at our home !
evi erlinda
I love mung bean sprouts, but I just knew that the sprouts are great for pancakes. These pancakes look savory and mouthwatering!
Thanks for tips and recipe, Balvinder!
Have a wonderful weekend!
sherry
you’re making me hungry balvinder:) these look delicious. happy new year to you.
cheers
sherry