{"id":93531,"date":"2022-04-05T12:39:32","date_gmt":"2022-04-05T02:39:32","guid":{"rendered":"https:\/\/sanitariuminternational.com\/?post_type=recipes&#038;p=93531"},"modified":"2022-04-05T12:39:32","modified_gmt":"2022-04-05T02:39:32","slug":"red-bean-pancake","status":"publish","type":"recipes","link":"https:\/\/sanitariuminternational.com\/recipes\/a-z\/red-bean-pancake\/","title":{"rendered":"Red bean pancake"},"featured_media":93532,"parent":0,"template":"","meta":{"_acf_changed":false},"recipe_category":[],"acf":{"recipe_id":"","introduction":"","description":"","subtitle":"","body":"<span data-sheets-value=\"{&quot;1&quot;:2,&quot;2&quot;:&quot;Serves: 3, Prep Time: 50 minutes, 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.&quot;}\" data-sheets-userformat=\"{&quot;2&quot;:9089,&quot;3&quot;:{&quot;1&quot;:0},&quot;10&quot;:1,&quot;11&quot;:4,&quot;12&quot;:0,&quot;16&quot;:11}\" data-sheets-textstyleruns=\"{&quot;1&quot;:0,&quot;2&quot;:{&quot;5&quot;:1}}\uee10{&quot;1&quot;:7}\uee10{&quot;1&quot;:10,&quot;2&quot;:{&quot;5&quot;:1}}\uee10{&quot;1&quot;:21}\uee10{&quot;1&quot;:34,&quot;2&quot;:{&quot;5&quot;:1}}\uee10{&quot;1&quot;:55}\uee10{&quot;1&quot;:56,&quot;2&quot;:{&quot;5&quot;:1}}\uee10{&quot;1&quot;:62}\uee10{&quot;1&quot;:344,&quot;2&quot;:{&quot;5&quot;:1}}\uee10{&quot;1&quot;:354}\">Red Mung Bean Paste: <\/span>\r\n<ol>\r\n \t<li><span data-sheets-value=\"{&quot;1&quot;:2,&quot;2&quot;:&quot;Serves: 3, Prep Time: 50 minutes, 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.&quot;}\" data-sheets-userformat=\"{&quot;2&quot;:9089,&quot;3&quot;:{&quot;1&quot;:0},&quot;10&quot;:1,&quot;11&quot;:4,&quot;12&quot;:0,&quot;16&quot;:11}\" data-sheets-textstyleruns=\"{&quot;1&quot;:0,&quot;2&quot;:{&quot;5&quot;:1}}\uee10{&quot;1&quot;:7}\uee10{&quot;1&quot;:10,&quot;2&quot;:{&quot;5&quot;:1}}\uee10{&quot;1&quot;:21}\uee10{&quot;1&quot;:34,&quot;2&quot;:{&quot;5&quot;:1}}\uee10{&quot;1&quot;:55}\uee10{&quot;1&quot;:56,&quot;2&quot;:{&quot;5&quot;:1}}\uee10{&quot;1&quot;:62}\uee10{&quot;1&quot;:344,&quot;2&quot;:{&quot;5&quot;:1}}\uee10{&quot;1&quot;:354}\">Soak the mung beans in water overnight to soften. <\/span><\/li>\r\n \t<li><span data-sheets-value=\"{&quot;1&quot;:2,&quot;2&quot;:&quot;Serves: 3, Prep Time: 50 minutes, 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.&quot;}\" data-sheets-userformat=\"{&quot;2&quot;:9089,&quot;3&quot;:{&quot;1&quot;:0},&quot;10&quot;:1,&quot;11&quot;:4,&quot;12&quot;:0,&quot;16&quot;:11}\" data-sheets-textstyleruns=\"{&quot;1&quot;:0,&quot;2&quot;:{&quot;5&quot;:1}}\uee10{&quot;1&quot;:7}\uee10{&quot;1&quot;:10,&quot;2&quot;:{&quot;5&quot;:1}}\uee10{&quot;1&quot;:21}\uee10{&quot;1&quot;:34,&quot;2&quot;:{&quot;5&quot;:1}}\uee10{&quot;1&quot;:55}\uee10{&quot;1&quot;:56,&quot;2&quot;:{&quot;5&quot;:1}}\uee10{&quot;1&quot;:62}\uee10{&quot;1&quot;:344,&quot;2&quot;:{&quot;5&quot;:1}}\uee10{&quot;1&quot;:354}\">Strain the mung bean and place into a small pot with 2 cups water and 1\/4 cup raw sugar. <\/span><\/li>\r\n \t<li><span data-sheets-value=\"{&quot;1&quot;:2,&quot;2&quot;:&quot;Serves: 3, Prep Time: 50 minutes, 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.&quot;}\" data-sheets-userformat=\"{&quot;2&quot;:9089,&quot;3&quot;:{&quot;1&quot;:0},&quot;10&quot;:1,&quot;11&quot;:4,&quot;12&quot;:0,&quot;16&quot;:11}\" data-sheets-textstyleruns=\"{&quot;1&quot;:0,&quot;2&quot;:{&quot;5&quot;:1}}\uee10{&quot;1&quot;:7}\uee10{&quot;1&quot;:10,&quot;2&quot;:{&quot;5&quot;:1}}\uee10{&quot;1&quot;:21}\uee10{&quot;1&quot;:34,&quot;2&quot;:{&quot;5&quot;:1}}\uee10{&quot;1&quot;:55}\uee10{&quot;1&quot;:56,&quot;2&quot;:{&quot;5&quot;:1}}\uee10{&quot;1&quot;:62}\uee10{&quot;1&quot;:344,&quot;2&quot;:{&quot;5&quot;:1}}\uee10{&quot;1&quot;:354}\">Bring to a boil then bring down to low medium heat and cook unto the mung bean is soft. <\/span><\/li>\r\n \t<li><span data-sheets-value=\"{&quot;1&quot;:2,&quot;2&quot;:&quot;Serves: 3, Prep Time: 50 minutes, 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.&quot;}\" data-sheets-userformat=\"{&quot;2&quot;:9089,&quot;3&quot;:{&quot;1&quot;:0},&quot;10&quot;:1,&quot;11&quot;:4,&quot;12&quot;:0,&quot;16&quot;:11}\" data-sheets-textstyleruns=\"{&quot;1&quot;:0,&quot;2&quot;:{&quot;5&quot;:1}}\uee10{&quot;1&quot;:7}\uee10{&quot;1&quot;:10,&quot;2&quot;:{&quot;5&quot;:1}}\uee10{&quot;1&quot;:21}\uee10{&quot;1&quot;:34,&quot;2&quot;:{&quot;5&quot;:1}}\uee10{&quot;1&quot;:55}\uee10{&quot;1&quot;:56,&quot;2&quot;:{&quot;5&quot;:1}}\uee10{&quot;1&quot;:62}\uee10{&quot;1&quot;:344,&quot;2&quot;:{&quot;5&quot;:1}}\uee10{&quot;1&quot;:354}\">Remove from the heat, mash, and let chill. <\/span><\/li>\r\n<\/ol>\r\n<span data-sheets-value=\"{&quot;1&quot;:2,&quot;2&quot;:&quot;Serves: 3, Prep Time: 50 minutes, 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.&quot;}\" data-sheets-userformat=\"{&quot;2&quot;:9089,&quot;3&quot;:{&quot;1&quot;:0},&quot;10&quot;:1,&quot;11&quot;:4,&quot;12&quot;:0,&quot;16&quot;:11}\" data-sheets-textstyleruns=\"{&quot;1&quot;:0,&quot;2&quot;:{&quot;5&quot;:1}}\uee10{&quot;1&quot;:7}\uee10{&quot;1&quot;:10,&quot;2&quot;:{&quot;5&quot;:1}}\uee10{&quot;1&quot;:21}\uee10{&quot;1&quot;:34,&quot;2&quot;:{&quot;5&quot;:1}}\uee10{&quot;1&quot;:55}\uee10{&quot;1&quot;:56,&quot;2&quot;:{&quot;5&quot;:1}}\uee10{&quot;1&quot;:62}\uee10{&quot;1&quot;:344,&quot;2&quot;:{&quot;5&quot;:1}}\uee10{&quot;1&quot;:354}\">Pancake: <\/span>\r\n<ol>\r\n \t<li><span data-sheets-value=\"{&quot;1&quot;:2,&quot;2&quot;:&quot;Serves: 3, Prep Time: 50 minutes, 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.&quot;}\" data-sheets-userformat=\"{&quot;2&quot;:9089,&quot;3&quot;:{&quot;1&quot;:0},&quot;10&quot;:1,&quot;11&quot;:4,&quot;12&quot;:0,&quot;16&quot;:11}\" data-sheets-textstyleruns=\"{&quot;1&quot;:0,&quot;2&quot;:{&quot;5&quot;:1}}\uee10{&quot;1&quot;:7}\uee10{&quot;1&quot;:10,&quot;2&quot;:{&quot;5&quot;:1}}\uee10{&quot;1&quot;:21}\uee10{&quot;1&quot;:34,&quot;2&quot;:{&quot;5&quot;:1}}\uee10{&quot;1&quot;:55}\uee10{&quot;1&quot;:56,&quot;2&quot;:{&quot;5&quot;:1}}\uee10{&quot;1&quot;:62}\uee10{&quot;1&quot;:344,&quot;2&quot;:{&quot;5&quot;:1}}\uee10{&quot;1&quot;:354}\">Whisk the dry ingredients into a bowl. <\/span><\/li>\r\n \t<li><span data-sheets-value=\"{&quot;1&quot;:2,&quot;2&quot;:&quot;Serves: 3, Prep Time: 50 minutes, 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.&quot;}\" data-sheets-userformat=\"{&quot;2&quot;:9089,&quot;3&quot;:{&quot;1&quot;:0},&quot;10&quot;:1,&quot;11&quot;:4,&quot;12&quot;:0,&quot;16&quot;:11}\" data-sheets-textstyleruns=\"{&quot;1&quot;:0,&quot;2&quot;:{&quot;5&quot;:1}}\uee10{&quot;1&quot;:7}\uee10{&quot;1&quot;:10,&quot;2&quot;:{&quot;5&quot;:1}}\uee10{&quot;1&quot;:21}\uee10{&quot;1&quot;:34,&quot;2&quot;:{&quot;5&quot;:1}}\uee10{&quot;1&quot;:55}\uee10{&quot;1&quot;:56,&quot;2&quot;:{&quot;5&quot;:1}}\uee10{&quot;1&quot;:62}\uee10{&quot;1&quot;:344,&quot;2&quot;:{&quot;5&quot;:1}}\uee10{&quot;1&quot;:354}\">Mix the wet ingredients then pour into the dry mix. <\/span><\/li>\r\n \t<li><span data-sheets-value=\"{&quot;1&quot;:2,&quot;2&quot;:&quot;Serves: 3, Prep Time: 50 minutes, 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.&quot;}\" data-sheets-userformat=\"{&quot;2&quot;:9089,&quot;3&quot;:{&quot;1&quot;:0},&quot;10&quot;:1,&quot;11&quot;:4,&quot;12&quot;:0,&quot;16&quot;:11}\" data-sheets-textstyleruns=\"{&quot;1&quot;:0,&quot;2&quot;:{&quot;5&quot;:1}}\uee10{&quot;1&quot;:7}\uee10{&quot;1&quot;:10,&quot;2&quot;:{&quot;5&quot;:1}}\uee10{&quot;1&quot;:21}\uee10{&quot;1&quot;:34,&quot;2&quot;:{&quot;5&quot;:1}}\uee10{&quot;1&quot;:55}\uee10{&quot;1&quot;:56,&quot;2&quot;:{&quot;5&quot;:1}}\uee10{&quot;1&quot;:62}\uee10{&quot;1&quot;:344,&quot;2&quot;:{&quot;5&quot;:1}}\uee10{&quot;1&quot;:354}\">Fold the batter until well incorporated. <\/span><\/li>\r\n \t<li><span data-sheets-value=\"{&quot;1&quot;:2,&quot;2&quot;:&quot;Serves: 3, Prep Time: 50 minutes, 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.&quot;}\" data-sheets-userformat=\"{&quot;2&quot;:9089,&quot;3&quot;:{&quot;1&quot;:0},&quot;10&quot;:1,&quot;11&quot;:4,&quot;12&quot;:0,&quot;16&quot;:11}\" data-sheets-textstyleruns=\"{&quot;1&quot;:0,&quot;2&quot;:{&quot;5&quot;:1}}\uee10{&quot;1&quot;:7}\uee10{&quot;1&quot;:10,&quot;2&quot;:{&quot;5&quot;:1}}\uee10{&quot;1&quot;:21}\uee10{&quot;1&quot;:34,&quot;2&quot;:{&quot;5&quot;:1}}\uee10{&quot;1&quot;:55}\uee10{&quot;1&quot;:56,&quot;2&quot;:{&quot;5&quot;:1}}\uee10{&quot;1&quot;:62}\uee10{&quot;1&quot;:344,&quot;2&quot;:{&quot;5&quot;:1}}\uee10{&quot;1&quot;:354}\">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. <\/span><\/li>\r\n \t<li><span data-sheets-value=\"{&quot;1&quot;:2,&quot;2&quot;:&quot;Serves: 3, Prep Time: 50 minutes, 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.&quot;}\" data-sheets-userformat=\"{&quot;2&quot;:9089,&quot;3&quot;:{&quot;1&quot;:0},&quot;10&quot;:1,&quot;11&quot;:4,&quot;12&quot;:0,&quot;16&quot;:11}\" data-sheets-textstyleruns=\"{&quot;1&quot;:0,&quot;2&quot;:{&quot;5&quot;:1}}\uee10{&quot;1&quot;:7}\uee10{&quot;1&quot;:10,&quot;2&quot;:{&quot;5&quot;:1}}\uee10{&quot;1&quot;:21}\uee10{&quot;1&quot;:34,&quot;2&quot;:{&quot;5&quot;:1}}\uee10{&quot;1&quot;:55}\uee10{&quot;1&quot;:56,&quot;2&quot;:{&quot;5&quot;:1}}\uee10{&quot;1&quot;:62}\uee10{&quot;1&quot;:344,&quot;2&quot;:{&quot;5&quot;:1}}\uee10{&quot;1&quot;:354}\">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.<\/span><\/li>\r\n<\/ol>","preparation_time":"50","cook_time":"","cook_time_copy":"Medium","servings":"3","ingredients":"<span data-sheets-value=\"{&quot;1&quot;:2,&quot;2&quot;:&quot;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&quot;}\" data-sheets-userformat=\"{&quot;2&quot;:13249,&quot;3&quot;:{&quot;1&quot;:0},&quot;9&quot;:1,&quot;10&quot;:1,&quot;11&quot;:4,&quot;12&quot;:0,&quot;15&quot;:&quot;Calibri, sans-serif&quot;,&quot;16&quot;:12}\" data-sheets-textstyleruns=\"{&quot;1&quot;:0,&quot;2&quot;:{&quot;5&quot;:1}}\uee10{&quot;1&quot;:16}\uee10{&quot;1&quot;:71,&quot;2&quot;:{&quot;5&quot;:1}}\uee10{&quot;1&quot;:87}\uee10{&quot;1&quot;:147,&quot;2&quot;:{&quot;5&quot;:1}}\uee10{&quot;1&quot;:163}\uee10{&quot;1&quot;:230,&quot;2&quot;:{&quot;5&quot;:1}}\uee10{&quot;1&quot;:239}\">Mung Bean Paste: <\/span>\r\n<ul>\r\n \t<li><span data-sheets-value=\"{&quot;1&quot;:2,&quot;2&quot;:&quot;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&quot;}\" data-sheets-userformat=\"{&quot;2&quot;:13249,&quot;3&quot;:{&quot;1&quot;:0},&quot;9&quot;:1,&quot;10&quot;:1,&quot;11&quot;:4,&quot;12&quot;:0,&quot;15&quot;:&quot;Calibri, sans-serif&quot;,&quot;16&quot;:12}\" data-sheets-textstyleruns=\"{&quot;1&quot;:0,&quot;2&quot;:{&quot;5&quot;:1}}\uee10{&quot;1&quot;:16}\uee10{&quot;1&quot;:71,&quot;2&quot;:{&quot;5&quot;:1}}\uee10{&quot;1&quot;:87}\uee10{&quot;1&quot;:147,&quot;2&quot;:{&quot;5&quot;:1}}\uee10{&quot;1&quot;:163}\uee10{&quot;1&quot;:230,&quot;2&quot;:{&quot;5&quot;:1}}\uee10{&quot;1&quot;:239}\">100g red mung bean<\/span><\/li>\r\n \t<li><span data-sheets-value=\"{&quot;1&quot;:2,&quot;2&quot;:&quot;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&quot;}\" data-sheets-userformat=\"{&quot;2&quot;:13249,&quot;3&quot;:{&quot;1&quot;:0},&quot;9&quot;:1,&quot;10&quot;:1,&quot;11&quot;:4,&quot;12&quot;:0,&quot;15&quot;:&quot;Calibri, sans-serif&quot;,&quot;16&quot;:12}\" data-sheets-textstyleruns=\"{&quot;1&quot;:0,&quot;2&quot;:{&quot;5&quot;:1}}\uee10{&quot;1&quot;:16}\uee10{&quot;1&quot;:71,&quot;2&quot;:{&quot;5&quot;:1}}\uee10{&quot;1&quot;:87}\uee10{&quot;1&quot;:147,&quot;2&quot;:{&quot;5&quot;:1}}\uee10{&quot;1&quot;:163}\uee10{&quot;1&quot;:230,&quot;2&quot;:{&quot;5&quot;:1}}\uee10{&quot;1&quot;:239}\">2 cups water<\/span><\/li>\r\n \t<li><span data-sheets-value=\"{&quot;1&quot;:2,&quot;2&quot;:&quot;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&quot;}\" data-sheets-userformat=\"{&quot;2&quot;:13249,&quot;3&quot;:{&quot;1&quot;:0},&quot;9&quot;:1,&quot;10&quot;:1,&quot;11&quot;:4,&quot;12&quot;:0,&quot;15&quot;:&quot;Calibri, sans-serif&quot;,&quot;16&quot;:12}\" data-sheets-textstyleruns=\"{&quot;1&quot;:0,&quot;2&quot;:{&quot;5&quot;:1}}\uee10{&quot;1&quot;:16}\uee10{&quot;1&quot;:71,&quot;2&quot;:{&quot;5&quot;:1}}\uee10{&quot;1&quot;:87}\uee10{&quot;1&quot;:147,&quot;2&quot;:{&quot;5&quot;:1}}\uee10{&quot;1&quot;:163}\uee10{&quot;1&quot;:230,&quot;2&quot;:{&quot;5&quot;:1}}\uee10{&quot;1&quot;:239}\">1\/4 cups raw sugar<\/span><\/li>\r\n<\/ul>\r\n<span data-sheets-value=\"{&quot;1&quot;:2,&quot;2&quot;:&quot;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&quot;}\" data-sheets-userformat=\"{&quot;2&quot;:13249,&quot;3&quot;:{&quot;1&quot;:0},&quot;9&quot;:1,&quot;10&quot;:1,&quot;11&quot;:4,&quot;12&quot;:0,&quot;15&quot;:&quot;Calibri, sans-serif&quot;,&quot;16&quot;:12}\" data-sheets-textstyleruns=\"{&quot;1&quot;:0,&quot;2&quot;:{&quot;5&quot;:1}}\uee10{&quot;1&quot;:16}\uee10{&quot;1&quot;:71,&quot;2&quot;:{&quot;5&quot;:1}}\uee10{&quot;1&quot;:87}\uee10{&quot;1&quot;:147,&quot;2&quot;:{&quot;5&quot;:1}}\uee10{&quot;1&quot;:163}\uee10{&quot;1&quot;:230,&quot;2&quot;:{&quot;5&quot;:1}}\uee10{&quot;1&quot;:239}\">Dry Ingredients: <\/span>\r\n<ul>\r\n \t<li><span data-sheets-value=\"{&quot;1&quot;:2,&quot;2&quot;:&quot;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&quot;}\" data-sheets-userformat=\"{&quot;2&quot;:13249,&quot;3&quot;:{&quot;1&quot;:0},&quot;9&quot;:1,&quot;10&quot;:1,&quot;11&quot;:4,&quot;12&quot;:0,&quot;15&quot;:&quot;Calibri, sans-serif&quot;,&quot;16&quot;:12}\" data-sheets-textstyleruns=\"{&quot;1&quot;:0,&quot;2&quot;:{&quot;5&quot;:1}}\uee10{&quot;1&quot;:16}\uee10{&quot;1&quot;:71,&quot;2&quot;:{&quot;5&quot;:1}}\uee10{&quot;1&quot;:87}\uee10{&quot;1&quot;:147,&quot;2&quot;:{&quot;5&quot;:1}}\uee10{&quot;1&quot;:163}\uee10{&quot;1&quot;:230,&quot;2&quot;:{&quot;5&quot;:1}}\uee10{&quot;1&quot;:239}\">1 cup wholemeal flour<\/span><\/li>\r\n \t<li><span data-sheets-value=\"{&quot;1&quot;:2,&quot;2&quot;:&quot;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&quot;}\" data-sheets-userformat=\"{&quot;2&quot;:13249,&quot;3&quot;:{&quot;1&quot;:0},&quot;9&quot;:1,&quot;10&quot;:1,&quot;11&quot;:4,&quot;12&quot;:0,&quot;15&quot;:&quot;Calibri, sans-serif&quot;,&quot;16&quot;:12}\" data-sheets-textstyleruns=\"{&quot;1&quot;:0,&quot;2&quot;:{&quot;5&quot;:1}}\uee10{&quot;1&quot;:16}\uee10{&quot;1&quot;:71,&quot;2&quot;:{&quot;5&quot;:1}}\uee10{&quot;1&quot;:87}\uee10{&quot;1&quot;:147,&quot;2&quot;:{&quot;5&quot;:1}}\uee10{&quot;1&quot;:163}\uee10{&quot;1&quot;:230,&quot;2&quot;:{&quot;5&quot;:1}}\uee10{&quot;1&quot;:239}\">1 tsp baking powder<\/span><\/li>\r\n \t<li><span data-sheets-value=\"{&quot;1&quot;:2,&quot;2&quot;:&quot;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&quot;}\" data-sheets-userformat=\"{&quot;2&quot;:13249,&quot;3&quot;:{&quot;1&quot;:0},&quot;9&quot;:1,&quot;10&quot;:1,&quot;11&quot;:4,&quot;12&quot;:0,&quot;15&quot;:&quot;Calibri, sans-serif&quot;,&quot;16&quot;:12}\" data-sheets-textstyleruns=\"{&quot;1&quot;:0,&quot;2&quot;:{&quot;5&quot;:1}}\uee10{&quot;1&quot;:16}\uee10{&quot;1&quot;:71,&quot;2&quot;:{&quot;5&quot;:1}}\uee10{&quot;1&quot;:87}\uee10{&quot;1&quot;:147,&quot;2&quot;:{&quot;5&quot;:1}}\uee10{&quot;1&quot;:163}\uee10{&quot;1&quot;:230,&quot;2&quot;:{&quot;5&quot;:1}}\uee10{&quot;1&quot;:239}\">Pinch of salt<\/span><\/li>\r\n<\/ul>\r\n<span data-sheets-value=\"{&quot;1&quot;:2,&quot;2&quot;:&quot;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&quot;}\" data-sheets-userformat=\"{&quot;2&quot;:13249,&quot;3&quot;:{&quot;1&quot;:0},&quot;9&quot;:1,&quot;10&quot;:1,&quot;11&quot;:4,&quot;12&quot;:0,&quot;15&quot;:&quot;Calibri, sans-serif&quot;,&quot;16&quot;:12}\" data-sheets-textstyleruns=\"{&quot;1&quot;:0,&quot;2&quot;:{&quot;5&quot;:1}}\uee10{&quot;1&quot;:16}\uee10{&quot;1&quot;:71,&quot;2&quot;:{&quot;5&quot;:1}}\uee10{&quot;1&quot;:87}\uee10{&quot;1&quot;:147,&quot;2&quot;:{&quot;5&quot;:1}}\uee10{&quot;1&quot;:163}\uee10{&quot;1&quot;:230,&quot;2&quot;:{&quot;5&quot;:1}}\uee10{&quot;1&quot;:239}\">Wet Ingredients: <\/span>\r\n<ul>\r\n \t<li><span data-sheets-value=\"{&quot;1&quot;:2,&quot;2&quot;:&quot;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&quot;}\" data-sheets-userformat=\"{&quot;2&quot;:13249,&quot;3&quot;:{&quot;1&quot;:0},&quot;9&quot;:1,&quot;10&quot;:1,&quot;11&quot;:4,&quot;12&quot;:0,&quot;15&quot;:&quot;Calibri, sans-serif&quot;,&quot;16&quot;:12}\" data-sheets-textstyleruns=\"{&quot;1&quot;:0,&quot;2&quot;:{&quot;5&quot;:1}}\uee10{&quot;1&quot;:16}\uee10{&quot;1&quot;:71,&quot;2&quot;:{&quot;5&quot;:1}}\uee10{&quot;1&quot;:87}\uee10{&quot;1&quot;:147,&quot;2&quot;:{&quot;5&quot;:1}}\uee10{&quot;1&quot;:163}\uee10{&quot;1&quot;:230,&quot;2&quot;:{&quot;5&quot;:1}}\uee10{&quot;1&quot;:239}\">1 cup So Good Almond Original<\/span><\/li>\r\n \t<li><span data-sheets-value=\"{&quot;1&quot;:2,&quot;2&quot;:&quot;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&quot;}\" data-sheets-userformat=\"{&quot;2&quot;:13249,&quot;3&quot;:{&quot;1&quot;:0},&quot;9&quot;:1,&quot;10&quot;:1,&quot;11&quot;:4,&quot;12&quot;:0,&quot;15&quot;:&quot;Calibri, sans-serif&quot;,&quot;16&quot;:12}\" data-sheets-textstyleruns=\"{&quot;1&quot;:0,&quot;2&quot;:{&quot;5&quot;:1}}\uee10{&quot;1&quot;:16}\uee10{&quot;1&quot;:71,&quot;2&quot;:{&quot;5&quot;:1}}\uee10{&quot;1&quot;:87}\uee10{&quot;1&quot;:147,&quot;2&quot;:{&quot;5&quot;:1}}\uee10{&quot;1&quot;:163}\uee10{&quot;1&quot;:230,&quot;2&quot;:{&quot;5&quot;:1}}\uee10{&quot;1&quot;:239}\">1 tsp raw sugar<\/span><\/li>\r\n \t<li><span data-sheets-value=\"{&quot;1&quot;:2,&quot;2&quot;:&quot;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&quot;}\" data-sheets-userformat=\"{&quot;2&quot;:13249,&quot;3&quot;:{&quot;1&quot;:0},&quot;9&quot;:1,&quot;10&quot;:1,&quot;11&quot;:4,&quot;12&quot;:0,&quot;15&quot;:&quot;Calibri, sans-serif&quot;,&quot;16&quot;:12}\" data-sheets-textstyleruns=\"{&quot;1&quot;:0,&quot;2&quot;:{&quot;5&quot;:1}}\uee10{&quot;1&quot;:16}\uee10{&quot;1&quot;:71,&quot;2&quot;:{&quot;5&quot;:1}}\uee10{&quot;1&quot;:87}\uee10{&quot;1&quot;:147,&quot;2&quot;:{&quot;5&quot;:1}}\uee10{&quot;1&quot;:163}\uee10{&quot;1&quot;:230,&quot;2&quot;:{&quot;5&quot;:1}}\uee10{&quot;1&quot;:239}\">1 tsp canola oil<\/span><\/li>\r\n<\/ul>\r\n<span data-sheets-value=\"{&quot;1&quot;:2,&quot;2&quot;:&quot;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&quot;}\" data-sheets-userformat=\"{&quot;2&quot;:13249,&quot;3&quot;:{&quot;1&quot;:0},&quot;9&quot;:1,&quot;10&quot;:1,&quot;11&quot;:4,&quot;12&quot;:0,&quot;15&quot;:&quot;Calibri, sans-serif&quot;,&quot;16&quot;:12}\" data-sheets-textstyleruns=\"{&quot;1&quot;:0,&quot;2&quot;:{&quot;5&quot;:1}}\uee10{&quot;1&quot;:16}\uee10{&quot;1&quot;:71,&quot;2&quot;:{&quot;5&quot;:1}}\uee10{&quot;1&quot;:87}\uee10{&quot;1&quot;:147,&quot;2&quot;:{&quot;5&quot;:1}}\uee10{&quot;1&quot;:163}\uee10{&quot;1&quot;:230,&quot;2&quot;:{&quot;5&quot;:1}}\uee10{&quot;1&quot;:239}\">Optional: <\/span>\r\n<ul>\r\n \t<li><span data-sheets-value=\"{&quot;1&quot;:2,&quot;2&quot;:&quot;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&quot;}\" data-sheets-userformat=\"{&quot;2&quot;:13249,&quot;3&quot;:{&quot;1&quot;:0},&quot;9&quot;:1,&quot;10&quot;:1,&quot;11&quot;:4,&quot;12&quot;:0,&quot;15&quot;:&quot;Calibri, sans-serif&quot;,&quot;16&quot;:12}\" data-sheets-textstyleruns=\"{&quot;1&quot;:0,&quot;2&quot;:{&quot;5&quot;:1}}\uee10{&quot;1&quot;:16}\uee10{&quot;1&quot;:71,&quot;2&quot;:{&quot;5&quot;:1}}\uee10{&quot;1&quot;:87}\uee10{&quot;1&quot;:147,&quot;2&quot;:{&quot;5&quot;:1}}\uee10{&quot;1&quot;:163}\uee10{&quot;1&quot;:230,&quot;2&quot;:{&quot;5&quot;:1}}\uee10{&quot;1&quot;:239}\">Vegan butter<\/span><\/li>\r\n \t<li><span data-sheets-value=\"{&quot;1&quot;:2,&quot;2&quot;:&quot;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&quot;}\" data-sheets-userformat=\"{&quot;2&quot;:13249,&quot;3&quot;:{&quot;1&quot;:0},&quot;9&quot;:1,&quot;10&quot;:1,&quot;11&quot;:4,&quot;12&quot;:0,&quot;15&quot;:&quot;Calibri, sans-serif&quot;,&quot;16&quot;:12}\" data-sheets-textstyleruns=\"{&quot;1&quot;:0,&quot;2&quot;:{&quot;5&quot;:1}}\uee10{&quot;1&quot;:16}\uee10{&quot;1&quot;:71,&quot;2&quot;:{&quot;5&quot;:1}}\uee10{&quot;1&quot;:87}\uee10{&quot;1&quot;:147,&quot;2&quot;:{&quot;5&quot;:1}}\uee10{&quot;1&quot;:163}\uee10{&quot;1&quot;:230,&quot;2&quot;:{&quot;5&quot;:1}}\uee10{&quot;1&quot;:239}\">Liquid sweetener<\/span><\/li>\r\n<\/ul>","tips":"","nutrition":[{"nutrition":"Energy-Kilojoules","per_serve":1200,"serve_unit":"kJ","per_100g":"","with_supplement":"","percent_rdi":"","percent_di":"","footnote":"","footnote_marker":""},{"nutrition":"Energy-Calories","per_serve":287,"serve_unit":"Cal","per_100g":"","with_supplement":"","percent_rdi":"","percent_di":"","footnote":"","footnote_marker":""},{"nutrition":"Protein","per_serve":8,"serve_unit":"g","per_100g":"","with_supplement":"","percent_rdi":"","percent_di":"","footnote":"","footnote_marker":""},{"nutrition":"Fat-Total","per_serve":4,"serve_unit":"g","per_100g":"","with_supplement":"","percent_rdi":"","percent_di":"","footnote":"","footnote_marker":""},{"nutrition":"Fat-Saturated","per_serve":0.7,"serve_unit":"g","per_100g":"","with_supplement":"","percent_rdi":"","percent_di":"","footnote":"","footnote_marker":""},{"nutrition":"Carbohydrate-Total","per_serve":52,"serve_unit":"g","per_100g":"","with_supplement":"","percent_rdi":"","percent_di":"","footnote":"","footnote_marker":""},{"nutrition":"Carbohydrate-Sugars","per_serve":23,"serve_unit":"g","per_100g":"","with_supplement":"","percent_rdi":"","percent_di":"","footnote":"","footnote_marker":""},{"nutrition":"DietaryFibre-PrebioticFibre","per_serve":7.4,"serve_unit":"g","per_100g":"","with_supplement":"","percent_rdi":"","percent_di":"","footnote":"","footnote_marker":""},{"nutrition":"Sodium","per_serve":238,"serve_unit":"mg","per_100g":"","with_supplement":"","percent_rdi":"","percent_di":"","footnote":"","footnote_marker":""},{"nutrition":"Potassium","per_serve":405,"serve_unit":"mg","per_100g":"","with_supplement":"","percent_rdi":"","percent_di":"","footnote":"","footnote_marker":""},{"nutrition":"Calcium","per_serve":138,"serve_unit":"mg","per_100g":"","with_supplement":"","percent_rdi":"","percent_di":"","footnote":"","footnote_marker":""},{"nutrition":"Iron","per_serve":2.2,"serve_unit":"mg","per_100g":"","with_supplement":"","percent_rdi":"","percent_di":"","footnote":"","footnote_marker":""}],"keywords":"","related_recipes":"","key_ingredients":"","dietary_requirements":"","image_2":null,"image_3":null,"video_1":"","video_2":"","video_3":"","author_image":null,"author_name":"","author_link":""},"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v22.5 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>Red bean pancake - Sanitarium International<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Red bean pancake - Sanitarium International\" \/>\n<meta property=\"og:url\" content=\"https:\/\/sanitariuminternational.com\/recipes\/a-z\/red-bean-pancake\/\" \/>\n<meta property=\"og:site_name\" content=\"Sanitarium International\" \/>\n<meta property=\"og:image\" content=\"https:\/\/sanitariuminternational.com\/wp-content\/uploads\/DSCF9083-scaled.jpg\" \/>\n\t<meta property=\"og:image:width\" content=\"2560\" \/>\n\t<meta property=\"og:image:height\" content=\"1707\" \/>\n\t<meta property=\"og:image:type\" content=\"image\/jpeg\" \/>\n<meta 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