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Gingery Mung Bean Sprouts Pancake

By: Kaoru  
"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!!"

Rating: This weblink has been rated 7 times with an average star rating of 4.6 Read Reviews (7)

Rate/Review | 164 people have saved this

What to Drink?

Cocktail Blood Orange Bellini
Hot Non-Alcoholic Coffee
Prep Time:
15 Min
Cook Time:
8 Min
Ready In:
23 Min

Servings  (Help)

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Original Recipe Yield 1 pancake
 

Ingredients

  • 2 tablespoons minced fresh ginger root
  • 1 tablespoon tamari
  • 1/4 teaspoon sea salt
  • 6 tablespoons barley flour
  • 1/4 cup water
  • 1 cup mung bean sprouts
  • 1 teaspoon vegetable oil
  • 1 teaspoon sesame oil
  • ground cayenne pepper to taste (optional)

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!

Nutritional Information open nutritional information

Amount Per Serving  Calories: 348 | Total Fat: 10.6g | Cholesterol: 0mg

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The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jun. 26, 2005 by MICETASTENICE 
Yummy. I needed more water than stated to make a batter, but I was using whole wheat flour... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Mar. 2, 2009 by pascale michelle 
great quick recipe. i might have used too much ginger and soy sauce. definitely gingery, so... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Oct. 17, 2007 by C2B 
I definitely had to add some more water. This is a simple spicy taste of Asia. I loved it. MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Feb. 28, 2006 by snakepeace 
Delicious with dark green cabbage leaves layered in between 2 pancakes. MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Aug. 27, 2009 by JulieArroway 
Thank you Kaoru! This recipe was delicious. I used all purpose flour almost double the mung... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on May 12, 2009 by BONF 
I really enjoyed this! It was very different from anything I've had before. I used... MORE
The reviewer gave this recipe 3 stars. This recipe averages a 0 star rating.
Reviewed on Jan. 16, 2008 by Island Girl 
a little strange... I can't decide if I like it or not?! It needed more water (enough to... MORE

 
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