LEGUME PANCAKE RECIPE
Legume Pancakes: A Delicious and Nutritious Option
These pancakes, made from mung beans, chickpeas, and red lentils, are an excellent way to incorporate these benefits into your diet. Here’s how they support your winter wellness:
- Anti-Inflammatory Properties: The omega-3 fatty acids and antioxidants in these legumes help reduce inflammation, providing relief from winter-related aches and pains and boosting your immune system.
- Energy and Satiety: The high protein and fiber content in legume pancakes provide sustained energy, keeping you full longer and helping you avoid unhealthy snacking. This can be particularly beneficial during the winter when we tend to crave comfort foods.
- Versatile and Delicious: These pancakes are not only nutritious but also versatile and delicious. They can be enjoyed as a savory breakfast, a satisfying lunch, or a light dinner. You can pair them with a variety of toppings and sides, making them a flexible addition to your meal plan.
INGREDIENTS
Mung Bean Pancakes
- 100 g dried mung beans
- 50 g basmati rice (or other grains)
- 50 g spinach
- 10 g ginger
- 1 green chili
- 1/2 tsp cumin seeds
- 3/4 tsp salt
- 1 tbsp oil
Chickpea Pancakes
- 100 g dried chickpeas
- 50 g basmati rice (or other grains)
- 10 g ginger
- 1 green chili
- 1/2 tsp cumin seeds
- 3/4 tsp salt
- 1/2 tsp turmeric
- 1 tbsp oil
Red Lentil Pancakes
- 100 g dried red lentils
- 50 g basmati rice (or other grains)
- 10 g ginger
- 1/2 tsp cumin seeds
- 3/4 tsp salt
- 1/2 tsp Kashmiri chili powder
- 1 tbsp oil
INSTRUCTIONS
For the Mung Bean Pancakes
- Add the mung beans and rice to a bowl and wash them 3-4 times until the water runs almost clear, then soak them in at least 500ml of water overnight.
- The next day, drain them and grind (I used my Vitamix E310) together with the spinach, ginger, chili, cumin seeds, salt, and enough water (150-200ml) to form a pourable batter.
- Heat 1 tsp of the oil in a non-stick frying pan over medium heat. Add a ladle of the batter, spreading it out into a thin pancake with the back of the ladle.
- Drizzle some more oil around the edges and fry the pancake until it easily loosens from the pan (1-2 mins). Flip it over and fry the other side until cooked through (1-2 mins). Set aside and continue with the remaining batter.
For the Chickpea Pancakes
- Follow the steps above to make the batter with 200-250ml water (but don’t add the turmeric yet). Pour the batter into a bowl and mix in the turmeric, then fry as instructed above.
For the Red Lentil Pancakes
- Follow the steps above to make the batter with 75-125ml water, including the chili powder. Then fry as instructed above.
All the Colours.. HAVE FUN

Perfect Omegas for Winter Wellness
Legumes, such as mung beans, chickpeas, and red lentils, are nutritional powerhouses, especially during the winter months. These legumes are not only rich in protein and fiber but also contain essential fatty acids, making them an excellent source of omegas that help combat inflammation.
Nutritional Benefits of Legumes
Rich in Omega-3 Fatty Acids: Legumes help reduce inflammation, especially important in winter.
High in Protein and Fiber: They support muscle repair, immune function, and digestion, crucial for winter wellness.
Packed with Antioxidants: Mung beans, chickpeas, and red lentils protect against oxidative stress and inflammation.
Vitamins and Minerals: These legumes provide essential nutrients like folate, magnesium, potassium, and iron, supporting overall health.