Pan-Fried Mung Bean Pancakes with Scallion and Garlic

By AislePrompt Editorial · Published 2026-05-08 · Updated 2026-05-08

Savory Filipino-inspired mung bean pancakes crispy on the outside and tender inside, flavored with scallions and garlic. This Filipino-inspired vegetarian recipe, ready in about 40 minutes, layers mung beans (soaked, peeled), water, scallions, chopped into a dessert worth slowing down for — great for weekend baking, holiday tables, or any time you want a sweet payoff at the end of a meal. Each serving lands at about 180 calories and feeds 4, so it slots into a weekend bake or a special-occasion dessert tray. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1 cup mung beans (soaked, peeled)
• 1 cup water
• 1/2 cup scallions, chopped
• 4 garlic cloves, minced
• 1 tsp salt
• 1/2 tsp black pepper
• 3 tbsp vegetable oil
• 2 tbsp all-purpose flour

The griddle we’d cook this on → Best Griddles for 2026: Stovetop and Electric Picks + Buying Guide

Instructions

1. Step 1: Drain 1 cup soaked, peeled mung beans and blend with 1 cup water in a food processor until smooth but still slightly textured.
2. Step 2: Transfer mung bean puree to a bowl and stir in 1/2 cup chopped scallions, 4 minced garlic cloves, 1 tsp salt, 1/2 tsp black pepper, and 2 tbsp all-purpose flour to bind the batter.
3. Step 3: Heat 1 tbsp vegetable oil in a non-stick skillet over medium heat. Spoon about 1/4 cup batter per pancake and flatten gently. Cook for 3-4 minutes until golden brown and edges crisp, then flip and cook the other side for 3 minutes. Repeat, adding oil as needed.
4. Step 4: Serve the pancakes hot, optionally with a dipping sauce of vinegar and crushed chili.