Bean Pancakes
(0 votes)
(0 votes)
Health Score:
72 / 100
Difficulty:
easy
Difficulty
Preparation:
2 h. 45 min.
Preparation
ready in 14 h. 45 min.
Ready in
Calories:
496
calories
Calories
Nutritional values
1 each contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 496 cal. | (24 %) | ||
| Protein | 12 g | (12 %) | ||
| Fat | 28 g | (24 %) | ||
| Carbohydrates | 48 g | (32 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 2.9 g | (10 %) |
more nutritional values
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0.4 μg | (2 %) | ||
| Vitamin E | 6.8 mg | (57 %) | ||
| Vitamin K | 5.1 μg | (9 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 4.5 mg | (38 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 48 μg | (16 %) | ||
| Pantothenic acid | 0.7 mg | (12 %) | ||
| Biotin | 6.6 μg | (15 %) | ||
| Vitamin B₁₂ | 0.4 μg | (13 %) | ||
| Vitamin C | 14 mg | (15 %) | ||
| Potassium | 323 mg | (8 %) | ||
| Calcium | 29 mg | (3 %) | ||
| Magnesium | 24 mg | (8 %) | ||
| Iron | 1.2 mg | (8 %) | ||
| Iodine | 8 μg | (4 %) | ||
| Zinc | 1.1 mg | (14 %) | ||
| Saturated fatty acids | 8.7 g | |||
| Uric acid | 64 mg | |||
| Cholesterol | 66 mg | |||
| Complete sugar | 2 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 250 grams Pastry flour
- 250 grams Mung bean
- 1 egg
- 2 scallions
- 2 red chili peppers
- 100 grams streaky Pancetta
- salt
- vegetable oil (for frying)
Preparation steps
1.
Soak the beans in warm water for about twelve hours. Drain and cook in a large pot with plenty of salted water. Drain again, collecting the cooking water and allow the beans to cool.
2.
Mix the flour with enough boiling water to form a creamy batter. Leave to rest for two hours.
3.
Meanwhile, trim, rinse and chop the scallions. Chop the chile peppers diagonally into rings. Cut the bacon crosswise into slices.
Mix the cooled beans, the egg and the onion into the batter and season with salt.
Heat the oil in a pan, fry 2 - 3 slices of bacon and some chile pepper rings briefly, then pour in about 1 small ladle of the batter. Fry on both sides and keep the cooked pancakes warm while cooking the rest.
Serve hot.
