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:
- Soak the mung beans in water overnight to soften.
- Strain the mung bean and place into a small pot with 2 cups water and 1/4 cup raw sugar.
- Bring to a boil then bring down to low medium heat and cook unto the mung bean is soft.
- Remove from the heat, mash, and let chill.
Pancake:
- Whisk the dry ingredients into a bowl.
- Mix the wet ingredients then pour into the dry mix.
- Fold the batter until well incorporated.
- 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.
- 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