GINGERY MUNG BEAN SPROUTS PANCAKE
This is a savory pancake. Make it with plenty of mung bean sprouts! Unlike other bean sprouts, mung sprouts are eaten cooked in Japan. They are economical and nutritious! I created this recipe for my wheat-free diet, but if you like go ahead and use wheat flour for barley flour. It tastes like good old Japan to me!!
Provided by Kaoru
Categories Side Dish Vegetables
Time 23m
Yield 1
Number Of Ingredients 9
Steps:
- In a medium bowl, mix together ginger, tamari, sea salt, barley flour, and water. Stir in mung bean sprouts, coating the sprouts with the batter. You may want to break some sprouts into smaller pieces before adding to the batter.
- Heat vegetable oil and sesame oil in a large skillet over medium heat. Reduce heat to low, and pour in batter to make one 6 inch pancake. Cook for about 4 minutes on each side. Serve hot or cool. Sprinkle cayenne pepper or more soy sauce over the cooked pancake if you like!
Nutrition Facts : Calories 347.7 calories, Carbohydrate 55.1 g, Fat 10.6 g, Fiber 8.1 g, Protein 13 g, SaturatedFat 1.7 g, Sodium 1474.3 mg, Sugar 8.1 g
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Maaz Hussain
[email protected]These pancakes are so versatile. You can serve them with anything from maple syrup to fruit to savory sauces.
Abubakar Bukar
[email protected]I made these pancakes for a brunch party and they were a huge hit. Everyone loved them!
Zaheer Hussain Pitafi
[email protected]These pancakes are a great source of protein and fiber. They're a healthy and delicious way to start your day.
Michael Shapiro
[email protected]I'm allergic to eggs, so I used a flax egg instead. The pancakes still turned out great.
ntlantla ndlokweni
[email protected]These pancakes are a bit time-consuming to make, but they're worth the effort. They're so delicious and satisfying.
Bizzarelzard
[email protected]I added some grated carrot to the batter and it gave the pancakes a nice color and sweetness.
Lili Anna
[email protected]These pancakes are a great way to use up leftover rice.
Vivek Sahani
[email protected]I'm not a big fan of mung bean sprouts, but these pancakes were surprisingly good. The ginger and scallions really balance out the flavor.
Matusal Asan
[email protected]These pancakes were so easy to make and they tasted amazing. I'll definitely be making them again.
Kevin Stewart
[email protected]I'm not sure what I did wrong, but my pancakes turned out flat and doughy.
perry fisher
[email protected]These pancakes were a great way to get my kids to eat their vegetables. They loved the taste and the fun shape.
Thanuja Nimsara
[email protected]I followed the recipe exactly and the pancakes turned out great. They were crispy on the outside and fluffy on the inside.
Noor Haya
[email protected]Yum!
Robi Shohel
[email protected]These pancakes were a bit bland for my taste. I added some extra ginger and garlic to give them more flavor.
nano-san
[email protected]I've made these pancakes several times now and they're always a hit with my family. They're easy to make and the perfect way to use up leftover mung bean sprouts.
Yeimi Flores
[email protected]These mung bean sprout pancakes were a delicious and healthy addition to my breakfast routine. The combination of mung bean sprouts, ginger, and scallions gave them a unique and flavorful taste.