Gingery Mung Bean Sprouts Pancake


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!!

Prep Time:
15 mins
Cook Time:
8 mins
Total Time:
23 mins
1 pancake


  • 2 tablespoons minced fresh ginger root

  • 1 tablespoon tamari

  • ¼ teaspoon sea salt

  • 6 tablespoons barley flour

  • ¼ cup water

  • 1 cup mung bean sprouts

  • 1 teaspoon vegetable oil

  • 1 teaspoon sesame oil

  • ¼ teaspoon ground cayenne pepper to taste


  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!

Nutrition Facts (per serving)

348 Calories
11g Fat
55g Carbs
13g Protein
Nutrition Facts
Servings Per Recipe 1
Calories 348
% Daily Value *
Total Fat 11g 14%
Saturated Fat 2g 9%
Sodium 1474mg 64%
Total Carbohydrate 55g 20%
Dietary Fiber 8g 29%
Total Sugars 8g
Protein 13g
Vitamin C 29mg 147%
Calcium 54mg 4%
Iron 9mg 49%
Potassium 521mg 11%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.