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Mung Bean Pancake
Breakfast • Singapore
How to Make Mung Bean Pancake (Traditional & Healthy Version)
Mung Bean Pancake, known in local kopitiam as a fusion breakfast snack, is a delightful blend of Singaporean hawker innovation and Korean culinary influence. In Singapore, our bustling hawker centres and kopitiams are famed for adopting and transforming recipes from around the world, giving them a unique twist while maintaining authentic flavours. The Mung Bean Pancake stands out as a nutritious, vegetarian option that marries the wholesome goodness of mung beans with fresh, locally sourced vegetables and subtle spices. Traditionally enjoyed as a hearty breakfast or a midday bite, this pancake offers a crispy exterior and a soft, flavourful centre. The use of mung beans makes it a protein-rich choice, while the addition of spring onions, carrots, and bean sprouts brings a burst of colour and nutrition. Singaporean foodies love how this dish bridges cultures, reflecting our city’s vibrant fusion culinary scene while delivering on health and taste. Whether you're grabbing a quick bite at your neighbourhood kopitiam or meal prepping for the week, this Mung Bean Pancake is a smart, satisfying, and culturally iconic choice.
Ingredients(for 1 large pancake (approx. 120g))
- 1 cup Split mung beans (green gram) (soaked overnight)
- 1/2 cup Water (for blending)
- 2 stalks Spring onions (finely sliced)
- 1/2 medium Carrot (grated)
- 1/2 cup Bean sprouts (taugeh)
- 1 Red chilli (deseeded and chopped) - optional
- 2 cloves Garlic (minced)
- 1/2 tsp Salt
- 1/4 tsp White pepper
- 1 tsp Light soy sauce (low-sodium)
- 1 tbsp Vegetable oil (for pan-frying)
Instructions
- 1
Drain soaked mung beans and blend with water until you achieve a smooth, thick batter.
5 minutes
Do not over-blend; a little texture adds character.
- 2
Pour the mung bean batter into a large bowl. Mix in spring onions, grated carrot, bean sprouts, chopped chilli, and minced garlic.
3 minutes
Fold in the vegetables gently to keep the batter light.
- 3
Season with salt, white pepper, and light soy sauce. Stir to combine evenly.
2 minutes
Taste the batter and adjust seasoning if desired.
- 4
Heat a non-stick pan over medium heat. Add a little oil and pour half the batter to form a round pancake.
2 minutes
Spread the batter evenly for uniform thickness.
Why This Dish is Healthy
This dish is a healthy choice because it prioritises whole, unprocessed ingredients, including mung beans and fresh vegetables. It is naturally gluten-free, low in calories, and high in protein, making it ideal for weight management and blood sugar control. Perfect for vegetarians, it can easily be adapted for vegan diets. The absence of refined flour or excessive oil makes it a guilt-free breakfast or snack.
Mung Bean Pancake is rich in plant-based protein, complex carbohydrates, and dietary fibre, supporting muscle health and sustained energy. Mung beans are an excellent source of folate, magnesium, and antioxidants, while the fresh vegetables add vitamins A and C. Low in saturated fat and cholesterol-free, this dish is suitable for most diets. The minimal use of oil keeps overall fat content modest, and the inclusion of bean sprouts boosts gut-friendly prebiotics.
Pro Tips
- 💡Tip 1: Soak mung beans overnight for a smooth, digestible batter.
- 💡Tip 2: Use a non-stick pan to minimise oil usage.
- 💡Tip 3: Serve immediately for maximum crispiness.
Storage & Serving
Store cooled pancakes in an airtight container in the fridge for up to 2 days. Reheat on a non-stick pan or in an oven for best texture.
Best served: Breakfast or Lunch
Nutrition Facts
| Nutrient | Per 100g |
|---|---|
| Energy | 150.0 kcal |
