Mung bean vegan pancakes

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Mung bean vegan pancakes

Try out these mung bean vegan pancakes, they're healthy, gluten-free, and anti-inflammatory. We love them when they're still warm with some slightly cooked fruits

Prep Time5

Cook Time45

12 10

Total Time13

Course: Breakfast, Snack

Cuisine: anti-inflammatory, gluenfree, healthy, plantbased, Vegan

Keyword: gluten-free pancakes, mung bean recipe, mung bean vegan pancakes, vegan pancakes

Servings: pancakes

Calories:

Author: Githu

Equipment

High speed blender
non sticky pan

Ingredients

I cup dry mung beans (soaked)
3 black-ripped plantains
1 cup coconut milk or cocnut cream
1 teaspoon cinnamon spice (option)
1 teaspoon salt
1 teaspoon baking powder
1 teaspoon bicarbonate of soda
1 tablespoon vinegar (coconut for me)

Instructions

Wash and soak the mung beans overnight. Then rinse them
In a blender bring the coconut milk.
Add in the salt, spice, baking soda, vinegar, and bicarbonate of soda.
Bring the mung beans in.
Peel the plantains by cutting off the extremities then cut lengthwise to open up the skin. Slice them into big pieces, and add them in the blender.
Blend this starting with low speed, then at a high speed.
Depending on your blender, see if you need to add a little bit of milk or water. A High-speed blender will work this very easily into a smooth batter.
Let it sit for 10-15 minutes.
Cook your mung bean vegan pancakes on medium heat.
Enjoy these vegan pancakes when they are hot, wrap the remaining with a kitchen towel, and put them in a freezer bag to avoid them from drying.
PS: These pancakes have less sugar than classic pancakes with. Read the post to find how you can improve the taste.
Thank you so much for pining and sharing

Nutrition