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  • Writer's pictureChef Martha Morgan

Mung Bean Pancakes Gluten-Free Allergy-Friendly and Vegan Recipe

Updated: Jul 24, 2022

My last group virtual cooking class was on March 12th; it was so fun! We made mung bean pancakes; they are gluten-free, allergy-friendly, and can be made vegan. Keep reading for the recipe, and find out how you can participate in a class. Did you know that Allergy Dragon works with Rainbow Blossom Wellness Center to provide monthly group virtual cooking classes? Have you ever wondered what it would be like to take a group class? We decided to share one with you to check it out and get some excellent guidance for this recipe. So you can click here to watch the video live on our Youtube Channel. You can even arrange for private virtual classes. Subscribe to, send a message, and we will get back to you shortly.

So a little info about this recipe is my take on this famous street food in Korea. I am not Korean or Asian, for that matter. I have fantastic friends that are, and they share their food with me too! I, of course, had to make some changes to the recipe to make it fit all of our abundance of food allergies, with my youngest having 33 food allergies and Celiac disease. I have been told by my friends that have tried the recipe that it tastes very close to the original, and more importantly, it is just delicious. That is the best compliment I can get! So Lety's get Started with the Ingredients.

Mung Bean Pancakes Gluten-Free Allergy-Friendly and Vegan

Mung Bean Pancakes Ingredients

2 cups of mung beans

¼ cup of rice

4 cups of water

1 teaspoon of baking soda (to soak the mung beans in)

1 teaspoon of salt (to soak the mung beans in)

½ cup of water set aside

12oz. Bean Sprouts fresh

1 bunch of green onions diced

1 egg or ¼ cup of GF flour or starch (* I am using gluten-free flour)

1 cup of Kimichie diced (*or kimchi Alternative)

Optional * 4 oz of ground protein such as pork, beef, or chicken( I did not use)

2 tsp of garlic powder or dried shallots (I use the shallots due to garlic allergy)

2 tsp salt

1/4 to 1/2 tsp ground white pepper

2 teaspoons of sesame oil or *an alterative oil such as olive, grapeseed, avocado oil, or perilla oil

Kimchi Alternative Ingredients

2 cups of shredded cabbage or coleslaw mix or shredded Kale

2 teaspoons oil

2 teaspoons vinegar

1/4 to 1/2 teaspoon ground red pepper

2 teaspoons of paprika

1/4 teaspoon salt

Dipping Sauce Ingredients

¼ cup of vinegar

¼ cup of Coconut Aminos, or Soy Sauce

Optional 1 diced green onion

Utensils Needed

Food processor


Cutting board

Measuring cups, spoons

Mixing bowls

Few small containers


Frypan or skillet

Spatula or tongs

Large spoon

Mung Bean Puree

Let's Get Started!

If you are using premade Kimchi or are blessed to have some excellent Kimchi skills, you can skip to the next part about cleaning mung beans. If not, then let's make our Kimchi Alternative. So garlic is in most Kimchie even if you get gluten-free, so my version is without garlic. I also use Kale at times instead of cabbage since it is an allergy for some.

I add my oil, vinegar, and spices and whisk them together. Then add the mixture to the shredded coleslaw mix or whatever vegetable mix. Ensure it is well incorporated, put in a sealed container, and refrigerate at least overnight. You can use any oil you like that is safe for you. Just stay away from oils such as coconut since it solidifies in the fridge. Any vinegar is ok as well that you can use. I am using apple cider.

Next, we will wash our mung beans and rice in plain water. I usually use a sieve or mesh colander to ensure they are clean and the water runs almost clear. Then after the beans and rice are rinsed well, add the 4 cups of water, add 1 teaspoon of baking soda, and 1 teaspoon of salt to a container and soak them overnight in the refrigerator or at least 12 hours for best results.

Now I usually throw the dipping sauce together, or you can do it while frying the mungbean pancakes. It is super easy. Just combine the vinegar, any type you can use, and coconut aminos or soy sauce, then a quick stir. If you add in green onion, I do suggest adding it overnight. It is more for garnish than actual flavor if you don't add in ahead of time.

Look at all the veggies getting ready to get mixed up into pancakes!

All the pre-prep for this recipe, I promise, is worth it! Finally, 12 hours have passed, and we are ready to make mungbean pancakes. First, I wash my green onions, dice them, and put them in a large mixing bowl. Either put in chopped 1 cup kimchi or the kimchi alternative into the same bowl as the green onions. Next, take the bean sprouts; you can use any you like. I am using mungbean sprouts, and place in a colander and wash with water very well and allow the beans sprouts to drain off well. While the beansprouts are draining, you can now get the food processor out.

Next, I drain the mung beans and rice that have been soaking in a large mesh strainer and one last rinse off. I place the soaked mung beans and rice into the food processor with the ½ cup of water; then I process on low for 2 minutes; after two minutes, I stop the food processor and scrape the sides down, I then add in the oil, salt, shallots, white pepper, ¼ cup GF flour is what I use instead of an egg then blend for about 3 to 4 more minutes till about the texture of hummus. It will be slightly lumpy.

They smell so good cooking!

Now you should go ahead and get your skillet or fry pan ready and preheat on medium to medium-high heat. I usually spray in a bit of avocado oil to fry in just about 1 to 3 tablespoons, just enough to coat the pan. Then I take the bowl with the diced green onion and "kimchi" is in, then add in the bean sprouts; if you want to add in the meat, you can at this time, and then scrape all of the pureed mungbean mixtures into the bowl as well. Mix everything until it is well combined.

Spoon out with a large serving spoon into the skillet a serving of the mungbean pancake mixture and push down a bit to ensure it is evenly distributed. If you are using ground meat in this recipe, cook the pancake for approximately 8 to 12 minutes on each side, or if vegan, it is about 6 to 10 minutes until it is golden brown. Your stovetop or skillet runs at different temperatures, but you may have to adjust the heat and cook time. I prefer mine very crispy on the outside, and it goes great with the soft but slightly crunch from the veggies inside.

This is one of those recipes I always tell people you have to try to believe it. I serve them with the sauce I make for them as the main entree or on the side with some homemade Tteokbokki. If you can eat mungbean pancakes as initially intended, please do so! If you are like us and can't. Then try making these, and have something new and delicious for a change. With this recipe and all of our others, we hope this helps to tame your Allergy Dragon. Please subscribe to our website for more recipes, and share this recipe.

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