Preparation Time: 15 mins
Serves 2

This is  an easy to create, delicious complex carb free pancake that can be used as a base for many flavours.  High in Protein and soluble fibre.  A delicious snack or main meal.  Served with avocado, Tahiini and sprouts. Get creative though.  You can either cook it so its crispy or have it a little softer and roll it up like a wrap.  

Option* Serve it with tomato chutney or avocado cream found in the recipe section under condiments & dressings

Ingredients from nature

  • 1 cup Mung bean flour (indian grocer or use besan flour)
  • 1/4 cup water
  • 1/4 tsp sea salt
  • Pinch cumin powder
  • 1 tablespoon nutritional yeast
  • 1 tablespoon Oil or ghee to fry


  • 1/2 avocado  
  • 1/2 cup sunflower sprouts
  • 1/2 tomato sliced
  • 1 stalk of shallots or a few slices of red onion



Tahini Whip

  • 1 tablespoon tahini
  • 1-2 tablespoons water
  • 1 small garlic clove, minced
  • pinch cumin powder
  • 1 tablespoon lemon juice or apple cider vinegar


  1. Blend the mung flour & water until a Smooth batter
  2. Add the spices & nutritional yeast the re-blend
  3. Heat a skillet pan (small sauce pan)to medium heat
  4. Add the oil or ghee ( you need quite a generous amount so it doesn’t stick) 
  5. Pour the batter to cover the pan & let it spread out.
  6. Cook until it slightly bubbles, then turn over and cook the other side Remove from heat and place on a serving plate Continue this process until the batter is used up


  1. Place the tahini whip on the top side of a mung bean pancake
  2. Add some avocado, tomatoes & any other vegetables 
  3. Top with red onion / shallots & sunflower sprouts 

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