Kickin' Korean Hotcakes


Super satisfying savory pancake - free of grain. GF. V. SF. NF.


Ingredients:

2 cups dried split mung beans (rinsed)

1/4 cup white rice (rinsed)

3/4 cup water

1/4 cup coconut aminos (or tamari if you eat soy)

1 clove of garlic

3-4 scallions (chopped - reserve the greens)

1 small red pepper (sliced into thin strips)

1/4 cup mung bean sprouts (rinsed)

Salt and pep to taste (my secret weapon is ghost pepper salt from Savory Spice Shop- holy yumtown)

Oil for frying (I use sunflower oil)

Get saucy:

1/4 cup vegan, soy free mayo (I use Vegenese), or plant based yogurt

1/4 cup gochujang (I use Chung Jung One brand) or sriracha (If you have not had the Sky Valley sriracha, you are 100% missing out)

*whisk it up*

Directions:

In a large bowl, add mung beans and rice. Add cold water until covered and let soak in the refrigerator for at least 6 hours (I typically soak overnight)

Drain and rinse

Blend the soaked beans and rice with water, coconut aminos, and garlic (looking for a coarsely smooth texture - do not over mix!)

Pour the batter in a large bowl Fold in the scallions, red pepper strips, mung bean sprouts, salt, & pep Heat a thin layer of oil in a skillet over medium heat

Spoon batter in hot pan or griddle & spread evenly to make your desired size pancake

Cook for 3-5 minutes on each side or until golden brown

Add more oil to the pan as needed


Garnish with scallion greens

Serve with spicy mayo

CHOMP CHOMP

(Makes 4 giant pancakes)

Vicious Variations:

Have some really good kimchi? Sub the kimchi juice for water and add a handful on top of your pancake when serving - YUM!

Make these into mini pancakes or slice into triangles and throw in a crock pot on warm for a killer party appetizer - have a squeeze bottle of your spicy mayo nearby!

Sound Mate:

Thin Lizzy - Vagabonds of the Western World

While not technically a heavy metal record, incredibly filling and satisfying from start to finish - just like these hotcakes



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Gluten Free. Vegan. Soy Free.