Recipe: Brown Rice & Mung Bean Cacao Pancakes by Chef, Marika Richoz
Written by Marika Richoz.
I got a looser version of this recipe from a friends Ayurvedic doctor and this has been my breakfast staple for weeks now. Being able to heat healthy pancakes is such a non-guilty treat!
They are not super sweet so if you do or don’t want to add maple syrup its up to you. Most days I eat them with a little peanut butter and sliced banana on top and some hemp hearts. Super healthy, satisfying and yummy!
- 1/4 cup yellow mung beans (not the green ones! These ones look like lentils and are used for kitchari. Most healthfood shops should have them)
- 1/4 cup brown rice
- Pinch or 1/4 teaspoon salt
- 1/2 banana
- 1 teaspoon salt
- About 1/4 cup water
- Coconut oil or ghee for frying
- Banana, fruit, maple syrup, agave, honey or whatever topping you like!
One day prior to making the pancakes you will want to soak the mung beans and rice together in a glass jar filled with water.
Leave on the counter overnight.
The next morning rinse the beans very well through a strainer with water from the tap.
Take the dried beans and put them in a blender of some kind.
Add about 1/4 cup water, banana, salt and cacao.
Blend until smooth. Batter should be like a pancake batter. If it looks to thick add a little more water.
Heat a pan up to medium. If you are using an non-stick about a teaspoon of coconut oil should be placed in the pan. If you are using a cast iron or something similar you will likely need a fair bit of coconut oil as to make sure they don’t stick.
Once pan is hot pour a little of the batter into a small dollar sized pancake. Continue until pan is full.
Let cook for a couple of minutes. Sides should brown slightly then flip. Turn down heat a little.
You will need to do two batches and they should yield between 8-10.
Once they are cooked. Spread a little but butter on along with your favorite fruit.
Mine is banana and a low sugar jam (kind of a PBnJ vibe).
Apples and cinnaomon are lovely too or berries. And of course maple syrup.
You can easily double or triple the batch so you have some for a few days. Just keep batter in a mason jar in the fridge.
Marika is a private chef who cooks a (mostly) health, whole foods based cuisine. You can catch one of her online cooking classes over zoom ($10). Speaking from experience of tasting Marika's delectable creations (which are mouth watering and leave you feeling so nourished and energized...) as well as having taken her cooking class (I am normally intimidated to follow a recipe but Marika is so approachable and fun to cook with) - it is something you will not want to miss!
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