Simple Gluten Free Kitchen

‘Charotar Puda’ Savory Pancakes with Sprouted Mung Beans

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Happy New Year, all ! I know  – we’re halfway through January already but it’s better late than never, right ? I hope the new year started out beautifully for everyone. As beautiful as these savory pancakes, perhaps?

You can now view this recipe in a video on my YouTube channel

 

 

These savory pancakes are a perfect no egg breakfast to kick start your day. They are different from chickpea flour pancakes you probably are familiar with. These are made with multi grain flour and are loaded with sprouted mung beans. Now, you don’t have to reserve these pancakes for breakfast, you can enjoy them as an appetizer, snack, lunch or even have them for dinner! Who wouldn’t love that?

I have been making these for years, this is actually a repost from Jan 2012 which I updated with couple of new pictures and few notes. The taste and texture of these pancakes is perfect together and are filling without feeling heavy. They are easy to digest and a good source of protein.

I like to serve them with tomato chutney and fresh mango.

 

 

What do we need to make these pancakes?

I made these with sorghum flour, gf all-purpose flour, sprouted mung beans, coconut milk and some basic seasoning. If gluten is not an issue you can add mung bean sprouts to regular pancake mix.

Mung sprouts are easily available in the stores. But I like growing my own with simple kitchen things – mung beans, bowl , glass jar, and a muslin cloth. Soaking, rinsing and sprouting brings out the sweetness of mung beans and retains their crunchiness.

How to sprout Mung Beans or any other beans:

You need good quality untreated whole mung beans or otherwise they will not germinate very well. Rinse them thoroughly.

Soak in a bowl of water for 8-12 hours. I prefer overnight. Drain the water and rinse.

Place the beans in a glass jar. Tie the mouth with muslin cloth.  Alternately, you can wrap the beans in a wet tea towel, muslin or cheese cloth and set them in a colander, in a dark place (preferably low light) with some air circulation. I have a wall oven that opens like a cupboard. So, I find that place best to keep the beans for sprouting with the door slightly opened.

Rinse the beans once or twice  a day (during summer), this will re dampen the towel (if they are tied in the towel). Rinse the beans under tap with lower water pressure ( use sprayer if you have that) or immerse the sprouts colander in a vessel filled with water and lifting it to rinse.

If they are in Jar – Add in clean water and swirl it around to rinse the sprouts. Drain off the water.

The beans will sprout in a day and continue to grow. The picture below shows how they will look after 24 hours.

 

 

Can I make them ahead?

These pancakes taste best when eaten right away, but you can make them ahead if you like.

Simply cover them loosely with an aluminum foil and keep the pancakes in a 200°F oven to keep them warm.

If you have refrigerated the pancakes then reheat in a pan or in oven laid in a tray and loosely covered with aluminum foil.

Some Quick tips:

  • While you can use pretty much any milk for these pancakes but coconut milk or buttermilk makes them light and fluffy.
  • Let the batter rest for 20-30 minutes for tender pancakes.
  • Keep the pancake batter thick.
  • Make sure you have even heat when cooking in a pan. I like to use an electric griddle. They take longer to cook than usual pancakes so it would be good to use electric griddle or two pans.
  • Don’t rush. Allow the pancakes to cook properly. Let that under-side cook to a beautiful golden brown color. You’ll know when bubbles start forming on top and around the surface, then they are ready to flip.

 

 

This recipe is solid and have been tested by many. So go ahead and give this a try! You will love them.

 

Print
'Charotar Puda' Savory Pancakes with Sprouted Mung Beans

Prep Time: 30 minutes

Cook Time: 30 minutes

Total Time: 1 hour

Yield: 4-5

The perfect tasting healthy savory pancakes that you can enjoy for breakfast, lunch, or snack!

Ingredients

  • 3/4 cup mung bean sprouts
  • 1/2 cup sorghum flour
  • 1/2 cup Gf all-purpose flour
  • 1 tsp baking powder
  • 3/4 cup (+-) coconut milk
  • 2 green chilies, finely chopped
  • 1 tsp ginger, finely chopped
  • 2 tbsp cilantro, finely chopped
  • Salt or to taste
  • fresh black pepper to taste
  • 1/3 -1/2 cup water
  • oil for pan frying
    • For tomato chutney
  • 4 chopped tomatoes
  • 2 tbsp chopped onion
  • 1 chopped garlic clove
  • 2-3 tsp  brown sugar (i normally use 1 date paste if i have it in the fridge)
  • 3/4 tsp ground cumin
  • 1 tbsp tomato paste (optional, I used just to get a nice color because my tomatoes were not red)
  • salt and fresh black pepper to taste
  • 2 tsp oil
    • To serve:
  • Tomato chutney
  • Fresh chopped mango

Instructions

  1. Watch me make this recipe here.
  2. Combine dry ingredients, coconut milk and 1/3 cup water (increase or decrease depending on the consistency of coconut milk). Mix to a smooth but thick pancake type batter.
  3. Add sprouts, minced ginger, green chilies, cilantro and fresh black pepper.
  4. Add more water if batter seems too thick. Let the batter sit for 15-30 minutes (recommended as I found they come out more fluffier this way).
  5. Preheat oven to 200°F and line a cookie sheet with aluminum foil.
  6. Heat a lightly oiled large skillet or griddle over medium heat. Cook 1/4 – 1/3 cup portions.
  7. when tiny bubbles begin to form, spray with oil and flip. Cook the other side to a nice golden brown color.
  8. Remove the pancake to a lined cookie sheet.
  9. Cook the remaining pancakes in the same way. Keep warm in the oven until all the pancakes are done.
  10. Serve it warm with chopped mango, and tomato chutney.
  11. To make tomato chutney, heat oil in a small sauce pan. Add cumin seeds. When they crackle add onion and garlic.
  12. Sauté onion and garlic for 2 minutes.
  13. Add chopped tomatoes, brown sugar, tomato paste, salt and fresh black pepper.
  14. Cook covered on low heat until completely soft. Add 1/4 cup water if necessary. (You can even blend in a blender to make it smooth).
  15. Transfer in a bowl and refrigerate till required.

Notes

1/2 cup mung bean yields 1 1/2 half cup sprouts.

https://www.simpleglutenfreekitchen.com/2021/01/savory-pancakes-sprouted-mung-beans.html

 

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Reader Interactions

Comments

  5. These look delicious – and I’ve never had sprouted mung beans before…what a neat ingredient! LOVE that they have mangoes on them – one of my favorites!

    Reply

  8. I have never done with before because I do make curries from the beans. Its so unique and would love to give this yummy recipe a try. Perfect to be served with the chutney.

    Reply

  14. Wow, you’re recipes here open up a whole new world to me. I will look forward to following you! And thank you for stopping by my blog… I love making new blogger friends!

    Reply

  25. I was just trying to think up another egg-free breakfast food for my family. These look like they will be perfect. I have tried a few of your other recipes, and they were wonderful. So I am sure these will be great.
    Thank you so much for taking the time to post your tasty, healthy recipes!

    Reply

  34. I love mung bean sprouts, but I just knew that the sprouts are great for pancakes. These pancakes look savory and mouthwatering!
    Thanks for tips and recipe, Balvinder!

    Have a wonderful weekend!

    Reply

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