Daily Vegan Lunch for 24 August 2013: Bean Sprout Pancakes

vegan spout pancakes

INGREDIENTS:

3 cups soy or mung bean sprouts
1 cup flour
1 cup water
2 teaspoons sesame seed oil
2 green onions, chopped
2 cloves garlic, chopped
1 tablespoon soy sauce

Oil for frying

Leftover tare sauce or bottled teriyaki sauce

DIRECTIONS:

Combine flour, water, garlic, and soy sauce in a large bowl, stir well. Add sprouts and onion and stir until combined. Fry on medium-high heat in oil, pressing pancakes as thin as possible. Flip once they change color and when lifted, the edge is brown and crispy.

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