Gingery Mung Bean Sprouts Pancake

Gingery Mung Bean Sprouts Pancake

Kaoru 0

"This is a savory pancake. Make it with plenty of mung bean sprouts! Unlike other bean sprouts, mung sprouts are eaten cooked in Japan. They are economical and nutritious! I created this recipe for my wheat-free diet, but if you like go ahead and use wheat flour for barley flour. It tastes like good old Japan to me!!"

Ingredients 23 m {{adjustedServings}} servings 348 cals

Serving size has been adjusted!

Original recipe yields 1 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 348 kcal
  • 17%
  • Fat:
  • 10.6 g
  • 16%
  • Carbs:
  • 55.1g
  • 18%
  • Protein:
  • 13 g
  • 26%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 1474 mg
  • 59%

Based on a 2,000 calorie diet

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  1. In a medium bowl, mix together ginger, tamari, sea salt, barley flour, and water. Stir in mung bean sprouts, coating the sprouts with the batter. You may want to break some sprouts into smaller pieces before adding to the batter.
  2. Heat vegetable oil and sesame oil in a large skillet over medium heat. Reduce heat to low, and pour in batter to make one 6 inch pancake. Cook for about 4 minutes on each side. Serve hot or cool. Sprinkle cayenne pepper or more soy sauce over the cooked pancake if you like!
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Reviews 10

  1. 13 Ratings


Yummy. I needed more water than stated to make a batter, but I was using whole wheat flour (all I had). Squeezing the mung bean sprouts as I dropped them in crumbled many nicely while leaving some whole. I omitted the sesame/veggie oil mixture, instead spraying a nonstick pan lightly with cooking spray and sprinkling a mixture of bonito flakes, kelp and toasted sesame seeds on the top side. I just put some more tamari on top to eat. It was so good!


Thank you Kaoru! This recipe was delicious. I used all purpose flour almost double the mung bean sprouts and 1/2 cup of shredded carrots. It turned out perfect with some cayenne pepper sprinkled on top with tamari for dipping. Very low-calorie too!


I really enjoyed this! It was very different from anything I've had before. I used all-purpose flour because that's all that I had on hand. I thought I was going to need to add more water, but my bean sprouts were still quite wet from when I washed them, so that added enough moisture. I served the pancakes with a little sriracha on the side.