Gluten Free Korean-style Mung Bean Pancakes Recipe Video
Ingredients
| Mung beans | 2 Cup (32 tbs) (Soaked Overnight, And Drained) | |
| Rice | 1⁄2 Cup (8 tbs) (Soaked Overnight) | |
| Water | 1 1⁄2 Cup (24 tbs) |
Nutrition Facts
Serving size
Calories 887 Calories from Fat 22
% Daily Value*
Total Fat 3 g4.1%
Saturated Fat 0.8 g4%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 33.4 mg1.4%
Total Carbohydrates 167 g55.5%
Dietary Fiber 34.3 g137.4%
Sugars 13.7 g
Protein 53 g105.4%
Vitamin A 4.7% Vitamin C 16.6%
Calcium 28.6% Iron 79.6%
*Based on a 2000 Calorie diet
Directions
Editors Review
If you are gluten allergic but love pancakes, try these delicious Korean style gluten-free pancakes made of mung beans and rice. These are very similar to the South Asian rice pancakes, but off course with Korean flavors! While called “pancakes”, they are eaten as appetizers and are actually substantial enough to make a satisfying meal! This recipe is definitely worth adding to your repertoire of gluten-free savory pancake recipes!Chef
