Step 1

Soak hulled mung beans in a bowl of water for 2 hours or overnight.

Step 2

Mix all the pancake ingredients in a bowl into a smooth and runny yellow batter.

Step 3

In a skillet, cook mung beans with oil, minced garlic, and a splash of water for 10 minutes. Then, stir in sliced spring onions.

Step 4

Grease a griddle pan or bun tray with oil and pour in two tablespoons of pancake batter. Then, top with half cherry tomato and a sprinkle of beans.

Step 5

If using the griddle pan, cook the pancakes covered over high heat for 10 minutes. If using the muffin tray, bake at 180°C (355°F) for 20 minutes.