Pan-Fried Mung Bean Pancakes with Scallion and Garlic
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 pairs mung beans (soaked, peeled), water, scallions, chopped for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 180 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart.
Ingredients
- 1 cup mung beans (soaked, peeled)
- 1 cup water
- 1/2 cup scallions, chopped
- 4 cloves garlic cloves, minced
- 1 tsp salt
- 1/2 tsp black pepper
- 3 tbsp vegetable oil
- 2 tbsp all-purpose flour
Instructions
- 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.
- 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.
- 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.
- Step 4: Serve the pancakes hot, optionally with a dipping sauce of vinegar and crushed chili.
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 cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Pan-Fried Mung Bean Pancakes with Scallion and Garlic?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep mung beans (soaked, peeled) from drying out.
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.
