Gingery Mung Bean Sprouts Pancake Recipe - Allrecipes.com
Gingery Mung Bean Sprouts Pancake Recipe
  • READY IN 23 mins

Gingery Mung Bean Sprouts Pancake

Recipe by  

"This is a savory pancake. Make it with plenty of mung bean sprouts! Unlike other bean sprouts, mung sprouts are eaten cooked in Japan. They are economical and nutritious! I created this recipe for my wheat-free diet, but if you like go ahead and use wheat flour for barley flour. It tastes like good old Japan to me!!"

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Ingredients Edit and Save

Original recipe makes 1 pancake Change Servings
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  • PREP

    15 mins
  • COOK

    8 mins
  • READY IN

    23 mins

Directions

  1. In a medium bowl, mix together ginger, tamari, sea salt, barley flour, and water. Stir in mung bean sprouts, coating the sprouts with the batter. You may want to break some sprouts into smaller pieces before adding to the batter.
  2. Heat vegetable oil and sesame oil in a large skillet over medium heat. Reduce heat to low, and pour in batter to make one 6 inch pancake. Cook for about 4 minutes on each side. Serve hot or cool. Sprinkle cayenne pepper or more soy sauce over the cooked pancake if you like!
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Reviews More Reviews

Most Helpful Positive Review
Jun 26, 2005

Yummy. I needed more water than stated to make a batter, but I was using whole wheat flour (all I had). Squeezing the mung bean sprouts as I dropped them in crumbled many nicely while leaving some whole. I omitted the sesame/veggie oil mixture, instead spraying a nonstick pan lightly with cooking spray and sprinkling a mixture of bonito flakes, kelp and toasted sesame seeds on the top side. I just put some more tamari on top to eat. It was so good!

 
Most Helpful Critical Review
Feb 16, 2011

I gave it 3 stars. These have the potential to be great, but the recipe really needs some help. I added more water too, but the pancakes were too Tamari/ginger intesive w/ little else to offer. Photo looks great, I want THAT recipe.

 

12 Ratings

Aug 27, 2009

Thank you Kaoru! This recipe was delicious. I used all purpose flour almost double the mung bean sprouts and 1/2 cup of shredded carrots. It turned out perfect with some cayenne pepper sprinkled on top with tamari for dipping. Very low-calorie too!

 
May 12, 2009

I really enjoyed this! It was very different from anything I've had before. I used all-purpose flour because that's all that I had on hand. I thought I was going to need to add more water, but my bean sprouts were still quite wet from when I washed them, so that added enough moisture. I served the pancakes with a little sriracha on the side.

 
Mar 02, 2009

great quick recipe. i might have used too much ginger and soy sauce. definitely gingery, so use less if you're not the biggest fan.

 
Feb 28, 2006

Delicious with dark green cabbage leaves layered in between 2 pancakes.

 
Jan 03, 2011

Delicious pancake! I incorporated the chili powder into the pancake. I used zesty sprouts instead of mung bean sprouts, and whole wheat flour instead of barley flour. I have started my next batch of sprouts to be able to make these again!

 
Oct 17, 2007

I definitely had to add some more water. This is a simple spicy taste of Asia. I loved it.

 

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Nutrition

  • Calories
  • 348 kcal
  • 17%
  • Carbohydrates
  • 55.1 g
  • 18%
  • Cholesterol
  • 0 mg
  • 0%
  • Fat
  • 10.6 g
  • 16%
  • Fiber
  • 8.1 g
  • 32%
  • Protein
  • 13 g
  • 26%
  • Sodium
  • 1474 mg
  • 59%

* Percent Daily Values are based on a 2,000 calorie diet.

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