Mung bean oatmeal protein pancakes are a great option for breakfasts that keep you full longer. These pancakes are packed with dietary fibers and healthy proteins.
Why I call them oatmeal protein pancakes? Because the batter for these pancakes is prepared using split mung beans. And, mung beans are a very good source of plant based protein. It is a great option for those who are vegan or vegetarian and are looking for options to meet their daily protein requirement. I have also prepared a yogurt dressing to go with these pancakes. However, you can use your choice of hummus or dip if you want to go dairy free. If you are an Indian, you will also love them with Indian pickles. These days it is into our frequently made recipe list.
How are these mung bean pancakes healthy?
These oatmeal protein pancakes are healthy because
- these are prepared using split mung beans. Mung beans are packed with proteins, fibers, and nutrients.
- oats are rich in phosphorus, manganese, and molybdenum. And it is also a good source protein and fibers.
- it does not contain egg and thus low in cholesterol.
- it does not contain added saturated fat like butter.
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📖 Recipe
Mung Bean Oatmeal Protein Pancakes
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Ingredients
- 1 cup split mung beans
- ½ cup rolled oats
- 1 cup chopped scallions
- 2-3 cloves garlic
- ½ cup non-fat greek yogurt substitute with 1 tablespoon lime juice if vegan
- 1 jalapeño seeded
- 2 cup hot water
- 1 teaspoon baking soda
- salt
- 1 tablespoon avocado oil or other cooking oil
- FOR SERVING (Optional if vegan)
- 1 cup non fat greek yogurt
- 2-3 tablespoon finely chopped parsley
- 1 avocado sliced
- salt and pepper
Instructions
- In a medium bowl, add split mung beans, rolled oats and hot water. Mix well and let it soak for 15-20 min.
- Meanwhile, prepare the greek yogurt dressing. In a small bowl mix greek yogurt with chopped parsley, salt and pepper. Set aside.
- In a blender add soaked mixture, yogurt or lime juice, garlic, jalapeno and blend the mixture to get a smooth pancake like consistency.
- Transfer the batter to a mixing bowl. Add scallions, salt, baking soda and mix well.
- Heat non stick pan or cast iron pan on a medium heat. Lightly spread ¼th cup of batter on the pan. Cook the pancakes on both the sides for 2-3 min or until it turns golden brown. Serve warm with prepared yogurt dressing.
Notes
- If you are a vegan or want to go dairy free, use hummus or a dip of your choice instead of the yogurt dressing.
- You can also use whole green mung beans instead of split ones. But, then you have to soak it for at last 2 hours.
jhen says
Amazing flavor ..i added garlic and dill to the yogurt u serve with at the end ..trick is to cook slow on low heat for non stick ...i also used the waffle maker with a little non stick spray ...worked excellent!!!! great to cut into strips to dip.
100% making again
Robyn Rubenstein says
Help!! I made these in a non-stick and they stuck. Then went to stainless and they stuck. Great flavors but I stopped with half batter in the bowl because it was getting burned to pans. Also, the avo oil is for cooking them or to go in the batter!??
Angie@Angie's Recipes says
These pancakes look SUPERB!
Kristina says
These look great! As a vegetarian, I'm always looking for ways to add more protein! This is a must try!
Dominique says
These look super tasty! Love the idea of savoury pancakes!
nicole says
This looks so amazingly delicious!
Talia says
Never heard of mung but these look incredible!
Smruti@HerbivoreCucina says
Wow!! That is such an interesting recipe. Bookmarked the recipe immediately 🙂
Rica@Yoga Mat Monkey.com says
Lovely photos and recipes! I want an invite to your kitchen!
Thank you Rica, You are welcome any time 🙂