Mung Bean Oatmeal Protein Pancakes

• Vegetarian
• Gluten free

• Produce

  • 1 Avocado
  • 2 cloves Garlic
  • 1 Jalapeno
  • 1 1 cup split Mung beans
  • 2 tbsp Parsley
  • 1 cup Scallions

• Breakfast Foods

  • 1/2 cup Rolled oats

• Baking & Spices

  • 1 tsp Baking soda
  • 1 Salt
  • 1 Salt and pepper

• Oils & Vinegars

  • 1 tbsp Avocado oil or other cooking oil

• Dairy

  • 1/2 cup Greek yogurt, non-fat
  • 1 cup Greek yogurt, non-fat

• Liquids

  • 2 cup Water, HOT

Found on watchwhatueat.com

Description

Directions

• In a medium bowl, add split mung beans, rolled oats and hot water. Mix well and let it soak for 15-20 min.
• Meanwhile, prepare the greek yogurt dressing. In a small bowl mix greek yogurt with chopped parsley, salt and pepper. Set aside.
• In a blender add soaked mixture, yogurt or lime juice, garlic, jalapeno and blend the mixture to get a smooth pancake like consistency.
• Transfer the batter to a mixing bowl. Add scallions, salt, baking soda and mix well.
• Heat non stick pan or cast iron pan on a medium heat. Lightly spread 1/4th cup of batter on the pan. Cook the pancakes on both the sides for 2-3 min or until it turns golden brown. Serve warm with prepared yogurt dressing.