Mung Bean Pancakes

Life just keeps moving faster and faster! I'm leaving on Saturday for a few weeks in Becket and am very excited to do a week of yoga with Shiva Rea!! I will also get to see lots of friends and family, do some wedding planning, and go to our close friends wedding!!! 

It's be a long time since I shared a recipe! This is simple but delicious. The one downside to this recipe is that you have to plan ahead so you have time to soak the beans. Ideally they will soak for 12+ hours but I've made it work with only 6 hours of soaking. 
Mung Bean Pancakes
Adapted from Ayurveda with Alicia

1 cup mung beans (split yellow or green)
1/2 teaspoon basil
1/4 teaspoon garlic powder
Coconut oil

Drain the beans and put in the food processor with the basil and garlic powder.  Add a little bit of water and process it. Check the batter and add more water if necessary to make it like pancake batter.  Heat coconut oil in a sauce pan over medium heat.  Spoon out the batter to make a two inch size pancake.  Cook until the bottom is crispy and flip to the other side.  Cook until the second side is crispy. Serve with a salad or cook vegetables on the side. Enjoy!!!

For Steve's I shredded one potato and mixed it together with half of the beans.  I made pancakes out of the "new" batter and cooked them the same way as my version.

Question of the Day: Do you like non-traditional pancakes?