Makes 5-7 pancakes
1/4 cup Mung beans, cooked according to packaging instructions and drained
1 cup flour
1/4 cup corn starch
1/4 cup coconut milk from a can
1 cup water
1 teaspoon turmeric
Salt to taste
Vegetable oil for cooking
In a large bowl, combine the cooked and drained Mung beans with the coconut milk, and mix with a hand blender until finely blended.
Add in the remaining ingredients and season lightly with salt, then mix again until a smooth batter forms.
Let the batter rest for at least 20 minutes. You can also prepare the batter a day in advance and leave the batter covered and refrigerated overnight.
Heat 1 teaspoon of vegetable oil (you can use sesame oil, coconut oil or olive oil) in a nonstick pan over medium heat. Over the oil is hot, spread the batter in a thin layer over the pan and cook until yellow/golden brown on both sides (this should take 2-3 minutes per side).
Crunchy zucchini with Mung bean and Miso hummus and Arugula