Appetizer/Snack

It was a huge disappointment for me after I started my gluten-free diet when I found out I could not eat seafood pancakes anymore (they contained flour). I needed to find a substitute for it and that is where this savory mung bean pancake comes in! Made majorly of grounded up mung beans, this Korean-inspired pancake is gluten-free and just as delicious.

In Chinese these crepes are called “bing”, but it’s essentially a savory and thin pancake-esq crepe. It is more substantial than a crepe but not puffy like a pancake. I love the crispy edges around the sides!

I used to be scared of making bread because I sucked at working with yeast. I would either use water that was too hot and kill it, or use water that was too cold and not activate it in the first place. As long as you don’t kill the yeast, making this bread will be very easy.