My daughter remarked immediately after tasting these how much they reminded her of Asian street food. I agree. The best part is they are SIBO friendly, very filling and loaded with protein and goodness for your digestive system.
Sprouting beans is easy. Rinse beans in cold water and then soak overnight. Rinse in the morning and leave in a lightly covered (I use cheese cloth or a dish towel) colander for 24-48 until they’ve sprouted. Rinse 2-3 times per day with water to keep moist. It’s an extra step but so much easier on your tummy. I’ve always got something on my kitchen counter in water or sprouting. It becomes habit once you’ve successfully done it.
2 cups dry mung beans, soaked in water overnight and sprouted for 24-48 hours
1 cup water
1 bunch coriander, chopped
1 tbsp cumin seeds
1/2 bunch green onions, chopped and whites removed
1 carrot, shredded
1 head broccoli, stem removed and chopped fine
Salt and Pepper to taste
- Heat a griddle and melt coconut oil so the pancakes do not stick to the pan.
- Blend sprouted mung beans and water until you get a smooth pancake batter.
- In a bowl combine all other ingredients.
- Place a spoonful of batter on griddle and with back of spoon swirl pancake in a circle to make it larger and flatter (almost crepe-like).
- Cook on each side for several minutes over medium heat until browning.
- Enjoy with some tamari.
*Note: These are lovely just the way they are, however, if you find you didn’t chop your broccoli small enough…the pancake will not cook entirely in the center. I remedied this by returning the batter to the blender and giving it a quick blitz to blend up the broccoli. I enjoyed both versions of this pancake, both pureed and with bigger bits of veg. It’s up to you as both are delish!
**I re-heated these for lunch the next day and they were even better. I served them this time with a lemony guac and it was so fab. Better than the tamari sauce I dipped it in previously.