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–+ servings
Pannekoek with cinnamon sugar

Vegan pannekoek

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Prep Time 15 minutes
Cook Time 20 minutes
30 minutes
Total Time 1 hour 5 minutes

Equipment

  • crepe pan or other good shallow frying pan

Ingredients
  

  • ½ cup dry mung beans
  • 1 cup soy milk to blend with the mung beans
  • 2 cup flour
  • ¾ tsp salt
  • 2 tsp baking powder
  • 1¼ cup soy milk to thin the batter
  • 2 tsp vinegar
  • 1 tbsp coconut oil melted
  • 2 tbsp sugar
  • 2 cups water

Instructions
 

  • Soak the mung beans for at least an hour, or overnight
  • In a mixing bowl, add the flour, salt and baking powder.
  • Blend the mung beans with the soy milk until smooth (There are two quantities of soy milk in the recipe - the first one is to blend with the mung beans)
  • Add the blended mung beans to the flour, and whisk until the batter is lump free.
  • Slowly add the rest of the soy milk (listed separately in the ingredient list)
  • Add the sugar, vinegar, and melted coconut oil.
  • Slowly add the water, whisking to mix.
  • You can let the batter rest for 30 minutes at this point, but I don't find that it is necessary with this recipe.
  • Heat a pan over medium heat. Spray with cooking spray, or wipe with some paper towel soaked in oil.
  • Add a ladleful of batter to the pan, and tilt the pan to allow the batter to cover the entire pan with a thin layer. It should be a little thicker than a crepe. If the pancakes seem too thick, add a little more water to the batter.
  • Put the finished pancakes on a plate and keep warm. Keep stacking pancakes until the batter is finished. You may find that the pancakes dissappear while you bake. If that happens, make the eater take a turn at the pan and have a few yourself
  • Serve with cinnamon sugar and lemon wedges.

Nutrition

Serving: 1ServingCalories: 383kcalCarbohydrates: 67gProtein: 14.5gFat: 5.3g
Servings 4 people
Calories 383
Keyword breakfast, pannekoek, treat
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