Red bean pancake

  • Prep time 50 mins
  • Servings 3

Ingredients

Mung Bean Paste:

  • 100g red mung bean
  • 2 cups water
  • 1/4 cups raw sugar

Dry Ingredients:

  • 1 cup wholemeal flour
  • 1 tsp baking powder
  • Pinch of salt

Wet Ingredients:

  • 1 cup So Good Almond Original
  • 1 tsp raw sugar
  • 1 tsp canola oil

Optional:

  • Vegan butter
  • Liquid sweetener

Method

Red Mung Bean Paste:

  1. Soak the mung beans in water overnight to soften.
  2. Strain the mung bean and place into a small pot with 2 cups water and 1/4 cup raw sugar.
  3. Bring to a boil then bring down to low medium heat and cook unto the mung bean is soft.
  4. Remove from the heat, mash, and let chill.

Pancake:

  1. Whisk the dry ingredients into a bowl.
  2. Mix the wet ingredients then pour into the dry mix.
  3. Fold the batter until well incorporated.
  4. Pre-heat a pan and add oil if needed, then place some pancake batter, then add in some mung bean paste in the middle then cover with more batter.
  5. Once there are a lot of bubbles, flip the pancake and cook until both sides are golden brown. Repeat with the rest of the batter.

Nutritional information

  • Per Serve
  • Energy (kJ)
    1200
  • (Cal)
    287
  • Protein (g)
    8
  • Fat (g)
    4
  • Saturated Fat (g)
    0.7
  • Carbohydrate (g)
    52
  • Sugars (g)
    23
  • Prebiotic Fibre (g)
    7.4
  • Sodium (mg)
    238
  • Potassium (mg)
    405
  • Calcium (mg)
    138
  • Iron (mg)
    2.2