Gingery Mung Bean Sprouts Pancake

Gingery Mung Bean Sprouts Pancake

11

"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

23 m servings 348 cals
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Nutrition

  • Calories:
  • 348 kcal
  • 17%
  • Fat:
  • 10.6 g
  • 16%
  • Carbs:
  • 55.1g
  • 18%
  • Protein:
  • 13 g
  • 26%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 1474 mg
  • 59%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  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!

Reviews

11
  1. 14 Ratings

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Most helpful positive review

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 so...

Most helpful critical review

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. ...

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 so...

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 sprink...

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, bu...

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.

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. ...

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

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 b...

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

a little strange... I can't decide if I like it or not?! It needed more water (enough to make a batter). I didn't have the right sauce, so I substituted it with Tokastu sauce instead. Also ad...