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
Topping
- 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
Preparation
- Blend the mung flour & water until a Smooth batter
- Add the spices & nutritional yeast the re-blend
- Heat a skillet pan (small sauce pan)to medium heat
- Add the oil or ghee ( you need quite a generous amount so it doesn’t stick)
- Pour the batter to cover the pan & let it spread out.
- 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
Garnish
- Place the tahini whip on the top side of a mung bean pancake
- Add some avocado, tomatoes & any other vegetables
- Top with red onion / shallots & sunflower sprouts
