Ayurvedic Green Mung Bean and Coconut Pancakes
These are incredibly high in protein and with the spices are the perfect Vata balancing breakfast.
You will need
Dried Green Mung Beans
Nutmeg or Cinnamon
Coconut Syrup or Maple Syrup
Fresh Grated Coconut or Desiccated Coconut
Soak 1 cup of dried green mung beans in water overnight (or 5 hour minimum) before rinsing well in fresh water and pouring into a blender. Blitz on a high speed with a little fresh water to obtain a batter consistency. Add 1/2 teaspoon cardamom powder and either 1/2 teaspoon of nutmeg or cinnamon and 1/2 teaspoon ginger powder. Blend a little more.
Heat a fry pan onto medium heat with a teaspoon of coconut oil, then add in a ladle full of batter – sear until brown on one side, flip and then once cooked add to a plate, sprinkle with coconut and maple syrup and serve warm. Freshly grated coconut would be perfect for this dish, I used desiccated coconut that would have been even more delicious if pan toasted first! Flakes would also work, whatever you have in the house.