Vietnamese
pancakes

Makes 5-7 pancakes

 

1/4 cup Mung beans, cooked according to packaging instructions and drained

1 cup flour

1/4 cup corn starch

1/4 cup coconut milk from a can

1 cup water

1 teaspoon turmeric

Salt to taste

Vegetable oil for cooking

 

 

 

 

 

 

 

 

  1. In a large bowl, combine the cooked and drained Mung beans with the coconut milk, and mix with a hand blender until finely blended. 

  2. Add in the remaining ingredients and season lightly with salt, then mix again until a smooth batter forms.

  3. Let the batter rest for at least 20 minutes. You can also prepare the batter a day in advance and  leave the batter covered and refrigerated overnight.

  4. Heat 1 teaspoon of vegetable oil (you can use sesame oil, coconut oil or olive oil) in a nonstick pan over medium heat. Over the oil is hot, spread the batter in a thin layer over the pan and cook until yellow/golden brown on both sides (this should take 2-3 minutes per side).

 

 

Filling:

 

Crunchy zucchini with Mung bean and Miso hummus and Arugula