Savory Mung Bean Pancakes

• 1 cup unhulled, whole mung beans
• 1 cup spinach
• 1 thai chile (optional)
• 2 teaspoons lime juice
• 1/2 teaspoon cumin powder
• 1/2 teaspoon salt
• 2 teaspoons vegetable oil

1. Soak mung beans in 2.5 cups water overnight or for 8 hours.
2. In the morning after draining water, pour soaked beans onto a plate and look through them. Some beans do not soften. Discard them.
3. Add soaked beans to a blender. Follow with rest of the ingredients except oil and blend to a fine paste. Add little water to facilitate blending.
4. Heat a non-stick pan. Pour 1/2 tsp of oil.
5. Pour about a half cup of mung bean batter into the pan and swirl it around lightly to make a small pancake that's 2-3-inches in diameter. The thickness of the pancake should be between that of a crepe and a flour pancake.
6. Once the edges become brown, flip and let cook on the other side.
7. Serve hot. Fold the pancake into half and place a dollop of sour cream and salsa in the middle of the folded pancake. Or eat this pancake with cilantro chutney.

beans, spinach, thai, lime juice, cumin powder, salt, vegetable oil

Taken from food52.com/recipes/74836-savory-mung-bean-pancakes (may not work)