Savoury mungbean, kimchi and garlic chive pancakes (GF)

I a lover of mung beans lately and often utilise them in my dahl or curry recipes. This time I have made a batch of semi-Korean-inspired pancakes using Green St Kitchen kimchi and homegrown garlic chives which are growing crazily in the garden however are often forgotten about. I also added some fresh organic corn kernels into the batter for a complementary crunchy texture.

This meal is laden with plantbased protein, fibre, prebiotics and probiotics. Everyone knows that I am an avid believer in maintaining a happy and healthy gut by ensuring my diet is filled with nutritious wholefoods including whole grains, fruits and vegetables as well as a decent dose of prebiotics and probiotics. Kimchi is a fermented combination of vegetables including cabbage and is an excellent dose of probiotics. Mung beans are high in prebiotics which stimulate the growth and production of probiotics aka the good bacteria in the gut!

RECIPE:

Makes seven pancakes

1 TBSP olive oil

Pancakes:

1 cup organic split mungbeans, soaked for 4+ hours

1 TBSP tapioca flour

3/4 cup filtered water

Pinch of salt

1/4 cup vegan kimchi- I used Green St Kitchen

1/2 cup corn kernels

Handful of chopped garlic chives

1/4 cup pickled onions- see notes

1 TSPN chilli flakes, optional

Tamari ginger dressing:

1/2 TBSP tamari

1 TBSP coconut aminos

1 small thumb of ginger, sliced very finely

1 garlic clove, crushed

1 small fresh chilli, sliced finely

1. Rinse the split mung beans well. After soaking, the green skin should naturally float to the top of the water. Discard the skin.

2. In a blender, add the mung beans, tapioca flour, water, salt and kimchi and blend until smooth. Pour into a bowl.

3. Add the corn kernels, garlic chives, pickled onions and chilli flakes to the batter and mix.

4. Add the olive oil to a preheated pan on moderate heat. Using an ice cream scoop, divide the batter evenly and cook on each side for 3-4 minutes.

5. Mix the dressing ingredients together and set aside to serve.

6. Serve with a side of stirfried vegetables, lemon tahini (find the recipe here) and the tamari ginger sauce.

NOTES:

❁ Substitute the mung beans with red lentils if preferred. I personally haven’t tried it yet but chickpeas may also be used.

Much love,

Di ♡

“That man is a success who has lived well, laughed often and loved much.” Robert Louis Stevenson.

4 thoughts on “Savoury mungbean, kimchi and garlic chive pancakes (GF)”

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