Azuki Beans Rice Pancake

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While in Costa Rica, my friends had some red azuki beans soaking for making lunch the next day. Well, little did they know that it was not going to be their regular lunch. So, my cooking instincts kicked in, and I place some rice soaking in another pot. And after 6 hours of soaking the bean, I blended the bean and rice separately and kept them covered for the night.

The next day I got a dried coconut, cracked it open, and used the flesh inside to make coconut chutney and with slightly naturally fermented used rice and azuki bean batter. To my surprised, just like everyone, the pancakes turned beautiful purple in the process. So that was a surprising lunch with coconut coriander chutney and a wonderful dessert, i.e., Azuki Beans Rice Pancake.

Adzuki beans are rich in nutrients, such as fiber, protein, and manganese. As a result, they are linked to several health benefits, including weight loss, improved digestion, and a lower risk of type 2 diabetes and heart disease. Main property is their ability to improve kidney functioningdue to their sufficient cleanser power helping detoxify renal organs in the system. It curiously has the same shape as a kidney. You can make them into a red bean paste, sprout them or boil them.

Adzuki beans are called azuki beans, red beans, or red mung beans. Just Like all beans and peas, it is part of the legume family. Many countries worldwide grow them today; there are at least 55 – 60 varieties that grow in approximately 30 countries, Biggest being China. 

Red mung beans can aid in the recovery of your bowels following any episode of food sickness. Their cooling properties help to alleviate inflammation in the gastrointestinal tract. Garnish with cilantro to amp up the cooling impact. In addition, the fiber and astringency of mung beans can help bind loose stools in diarrhea.

Print Recipe

Azuki Beans Rice Pancake

Pancake – Asian

Serves: 6

Prep Time: 25 mins – Cooking Time: 20 mins – Total Time: 45 mins

Azuki Beans Rice Pancakes give you a high dose of high-quality plant-based protein. Enjoy it at breakfast with your family!

Ingredients

• 1 cup of azuki beans ( reddish mung beans) soaked overnight
• 1 cup of whole-grain rice ( soaked overnight)
• 1/2 cup of coconut or sesame oil
• 1 teaspoon of mineral salt
• 1 teaspoon baking soda

Instructions

1

Soak azuki beans and rice for six hrs, blend both azuki bean and rice separately until smooth.

2

Mix both the azuki blend and rice batter together until evenly mixed and allow it to sit for 4 hours to naturally ferments. Or you can add baking soda to use the mixture immediately.

3

Add salt and coconut or sesame oil and mix well; Once the batter is ready, you can make your delicious pancakes which will turn purplish in the process. Kids will love this color (You can use any oil for this process, I love sesame and coconut oil as it is very healthy.)

4

Heat skillet or the griddle to medium-high heat and rub the surface with coconut oil.

5

Pour one quarter cup batter to make let it spread evenly to form each pancake

6

Cook them until bubbles break on the surface, which leaves small holes on the surface then flip them. Leave it until it turns golden brown.

7

You can top it off with your favorite sliced fruits, berries, and honey or maple syrup. Enjoy your yummlicious pancake.

Notes

You can make it salty and serve it with pesto as well or even make mini “pizza.” With sliced tomatoes and grated cheese and for vegan you can replace honey with rice or maple syrup.