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Korean Mung Bean Pancake Recipe -- Vegan / Gluten-free / Flourless | This is a traditional Korean recipe taught to me by my mom, and I was surprised by how incredibly easy and healthy it is! It’s all whole foods based, flourless, and has just 5 ingredients. Click for the recipe and bring some Korean flavor to your clean eating with this delicious dish! | The Dimple Life #thedimplelife #koreanfood #vegan #glutenfree #mungbeanpancakes

Gluten-Free Korean Mung Bean Pancake Recipe

The Dimple Life
This gluten-free Korean mung bean pancake recipe is easy to make as a snack or as a main dish to a Korean meal.
Course Snack
Cuisine Korean
Servings 8 pancakes


  • 1 cup mung beans soak for two hours
  • 6 oz mung bean sprouts boiled
  • 1/2 white onion sliced
  • 1/2 cup kimchi (cabbage) roughly chopped
  • 3 stalks green onions halved and chopped
  • 1 tbsp sesame oil


  • To prep, soak mung beans in water for two hours. Allow the liquid to absorb into the beans.
  • In the meantime, boil the 6 oz of additional mung beans in water to cook them through.
  • Once cooked on medium-high heat, for 2-3 minutes, rinse the bean sprouts under cold water and then drain the excess water out.
  • Set aside the bean sprouts and begin to slice half an onion.
  • Slice the green onions length wise and roughly chop.
  • Roughly chop cabbage kimchi.
  • Place all ingredients into a large mixing bowl.
  • Mix in 1 tbsp of sesame oil and salt and pepper.
  • With the mung beans that have been soaking for two hours and the water has been absorbed, use a Vitamix or blender to blend the mung beans down so that it becomes a “batter” consistency.
  • Once the batter has been created, mix in with the other ingredients.
  • Now, over medium-high heat, ladle this mixture into a pan and let cook on each side for 2-3 minutes depending on how golden brown you would like your pancakes.