Mung Bean Oatmeal Protein Pancakes
Mung bean oatmeal protein pancakes - packed with dietary fibers, healthy proteins and essential nutrients. Also gluten free and dairy free
Prep Time5 minutes mins
Cook Time30 minutes mins
Total Time35 minutes mins
Course: Breakfast
Cuisine: Indian Inspired
Servings: 10 Pancakes
Calories: 110kcal
- 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
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.
- 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.
Calories: 110kcal