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Mung bean oatmeal protein pancakes | watchwhatueat.com
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4.75 from 8 votes

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
Cook Time30 minutes
Total Time35 minutes
Course: Breakfast
Cuisine: Indian Inspired
Servings: 10 Pancakes
Calories: 110kcal

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.

Nutrition

Calories: 110kcal