Keto Mung Bean Pancakes

Keto Mung Bean Pancakes are a deliciously unique twist on traditional Korean pancakes, offering a low-carb and nutritious option perfect for brunch. Packed with protein and fiber, these pancakes are both satisfying and flavorful, making them an ideal choice for a healthy diet.

Ingredients

• Mung bean flour - 100g
• Water - 200ml
• Eggs - 2 large
• Green onions - 50g, finely chopped
• Garlic - 1 clove, minced
• Salt - 1/2 tsp
• Black pepper - 1/4 tsp
• Olive oil - 2 tbsp (for cooking)
• Sesame seeds - 1 tbsp (for garnish)

Steps

1. In a mixing bowl, combine the mung bean flour, water, eggs, chopped green onions, minced garlic, salt, and black pepper. Mix well until a smooth batter forms.
2. Heat 1 tablespoon of olive oil in a non-stick skillet over medium heat.
3. Pour half of the batter into the skillet, spreading it evenly to form a pancake.
4. Cook the pancake for about 3-4 minutes on one side until golden brown, then flip and cook for an additional 2-3 minutes on the other side.
5. Repeat the process with the remaining batter, adding more olive oil to the skillet as needed.
6. Once cooked, remove the pancakes from the skillet and sprinkle sesame seeds on top before serving.

Nutrition

• Calories: 250
• Protein: 15 g
• Carbs: 20 g
• Fiber: 5 g
• Sugar: 1 g
• Sodium: 300 mg
• Cholesterol: 300 mg
• Total Fat: 14 g
• Saturated Fat: 2 g
• Unsaturated Fat: 10 g
• Water: 0.2 L

Health Benefits

• High in protein and fiber, promoting satiety and digestive health.
• Low in carbohydrates, making it suitable for a ketogenic diet.

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