Why I call them oatmeal protein pancakes? Because the batter for these pancakes is prepared using split mung beans. And, mung beans are a very good source of plant based protein. It is a great option for those who are vegan or vegetarian and are looking for options to meet their daily protein requirement. I have also prepared a yogurt dressing to go with these pancakes. However, you can use your choice of hummus or dip if you want to go dairy free. If you are an Indian, you will also love them with Indian pickles. These days it is into our frequently made recipe list.
- 1 cup split mung beans
- 1/2 cup rolled oats
- 1 cup chopped scallions
- 2-3 cloves garlic
- 1/2 cup non-fat greek yogurt substitute with 1 tbsp lime juice if vegan
- 1 jalapeño seeded
- 2 cup hot water
- 1 tsp baking soda
- 1 tbsp avocado oil or other cooking oil
- FOR SERVING (Optional if vegan)
- 1 cup non fat greek yogurt
- 2-3 tbsp finely chopped parsley
- 1 avocado sliced
- salt and pepper
- In a medium bowl, add split mung beans, rolled oats and hot water. Mix well and let it soak for 15-20 min.
- Meanwhile, prepare the greek yogurt dressing. In a small bowl mix greek yogurt with chopped parsley, salt and pepper. Set aside.
- In a blender add soaked mixture, yogurt or lime juice, garlic, jalapeno and blend the mixture to get a smooth pancake like consistency.
- Transfer the batter to a mixing bowl. Add scallions, salt, baking soda and mix well.
- Heat non stick pan or cast iron pan on a medium heat. Lightly spread 1/4th cup of batter on the pan. Cook the pancakes on both the sides for 2-3 min or until it turns golden brown. Serve warm with prepared yogurt dressing.
- If you are a vegan or want to go dairy free, use hummus or a dip of your choice instead of the yogurt dressing.
- You can also use whole green mung beans instead of split ones. But, then you have to soak it for at last 2 hours.