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Gluten Free, High in Protein, Low in Calories

makes 6 pancakes

These savoury pancakes make an excellent snack or meal and freeze extremely well. So double (or triple) up on the recipe and save some for later. You won't regret it!

Pancake mix

1 cup

1/4 cup

3/4 cup

2 1/2 cup

1 cup

1/2 cup

1 large


2 tsp


1/2 tsp

Skinned mung beans

Sweet rice


Mung bean sprouts

Ripe SAN korean napa cabbage kimchi, chopped

Ground pork (optional)


Green onions, chopped

Garlic, minced

Sesame oil

Fine sea salt

Ground black pepper

vegetable oil for frying 

Dipping Sauce

1/4 cup

2 Tbsp

1 Tbsp

Soy sauce


Maple syrup (optional, John’s variation : )


1. In a large bowl mix skinned mung beans and sweet rice. Wash.

Cover mixture with water and soak for 8 hours or overnight. Drain.

2. Make dipping sauce by combining soy sauce, vinegar (maybe maple syrup) in a small bowl.

Set aside so you can have ready to enjoy when pancakes are hot.

3. Combine mung beans, sweet rice and 3/4 cup water into a food processor and blend till it is creamy (1-2 min)

Transfer to a large mixing bowl.

4. Add remaining ingredients: kimchi, mung bean sprouts, pork, egg, green onions, garlic, sesame oil, salt, black pepper. Mix well.

5. Heat a skillet on medium high heat.

Add approx 1-2 tablespoon of vegetable oil per pancake

6. Add 1 cup of batter to pan and spread to make a 6” pancake.

7. Cook until the underside is a golden brown and crunchy, approx 2-3 minutes. Gently flip over and cook second side for another 2 minutes till golden brown. Make sure both sides are crunchy and the center is cooked through especially if you are including pork.

8. Serve hot with dipping sauce. Enjoy!!Click here to edit text

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