Pan-Fried Mung Bean Pancakes with Scallion and Garlic

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Savory Filipino-inspired mung bean pancakes crispy on the outside and tender inside, flavored with scallions and garlic. This filipino-inspired vegetarian (vegetarian) 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.

Prep: 20 min Cook: 20 min Serves 4 Filipino cuisine 180 cal/serving
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Ingredients

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.

Equipment for this recipe

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Frequently asked questions

How long does Pan-Fried Mung Bean Pancakes with Scallion and Garlic take to make?

Total time is about 40 minutes (20 min prep + 20 min cook). Most home bakers find this fits a weekend afternoon; chill or store as the recipe directs before serving.

How do I store leftover Pan-Fried Mung Bean Pancakes with Scallion and Garlic?

Cool fully before storing. Most baked desserts keep at room temperature in an airtight container for 2–3 days, or in the fridge for up to 5 days. Cream- or custard-based desserts must go in the fridge within 2 hours; reheat gently or serve cold per the recipe.

Can I substitute ingredients in Pan-Fried Mung Bean Pancakes with Scallion and Garlic?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Pan-Fried Mung Bean Pancakes with Scallion and Garlic for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

Is Pan-Fried Mung Bean Pancakes with Scallion and Garlic vegetarian?

Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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