This protein pancakes recipe only uses fresh ingredients, without any additional protein powders. It’s a perfect healthy breakfast, which is also gluten-free and suits a vegan diet. There are two main ingredients: mung beans (the base) and chickpea flour (that we use for binding). You can also add a bit of rice flour or other grains to make it a complete protein. To flavour this pancake we will use our favourite spices, ginger and a green chilli – feel free to add any spices of herbs of your choice.
Ingredients:
- mung beans, soaked overnight – 1 cup
- water – 1 cup (or slightly more, for the desired consistency)
- chickpea flour – 2 tbsp
- turmeric – 1 tsp
- coriander powder – 1 tstp
- cumin powder – 1 tsp
- red chilli powder – 1 tsp
- ginger – 2 ccm piece
- fresh green chilli – 1 pod
Method:
Step 1. Add all ingredients to a blender and pulse it. Add a little bit more water if the batter is to thick.
Step 2. Cook on both sides until it is ready. The thinner you make your pancake, the faster it will cook and the crispier it will be! You can also use various fillings for this pancake, to add additional flavours and nutrition value.
Protein Pancakes Recipe (Mung Bean Dosa)
Cuisine: IndianDifficulty: Easy4
servings30
minutes30
minutes300
kcalIngredients
mung beans, soaked overnight – 1 cup
water – 1 cup (or slightly more, for the desired consistency)
chickpea flour – 2 tbsp
turmeric – 1 tsp
coriander powder – 1 tst
cumin powder – 1 tsp
red chilli powder – 1 tsp
ginger – 2 ccm piece
fresh green chilli – 1 pod
Directions
- Add all ingredients to a blender and pulse it. Add a little bit more water if the batter is to thick.
- Cook on both sides until it is ready. The thinner you make your pancake, the faster it will cook and the crispier it will be! You can also use various fillings for this pancake, to add additional flavours and nutrition value.
Recipe Video
