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The making of this “Just Add Water” 6-Ingredient Dry Mix started with mung beans. I recently started using mung beans (also known as moong) and mung bean flour in my recipes. Mung beans are commonly used in vegan omelette recipes. So I headed to my local Indian foods store to pick up some mung beans and try it for myself.
Mung bean flour, like chickpea flour, has a bitter taste. Too much mung bean flour can overpower other flavors. Part of the bitter flavor of mung bean flour mellows and becomes more subtle as it is cooked. If you’re unfamiliar with mung bean flour, I recommend you start by using small amounts in recipes. I also recommend using mung bean flour in recipes that are sweeter to mask the bitter flavor.
In this recipe, mung bean flour takes the place of the egg. “Flax eggs” are made by adding ground flax and water then later adding the same mixture to other ingredients. I didn’t use ground flax in this recipe since it’s most effective when combined with water separately.
Reasons You Should Make This “Just Add Water” 6-Ingredient Dry Mix
- This recipe can be stored in the cupboard for up to 6 months.
- This is a “just add water” recipe.
- Mung bean flour is inexpensive. The 2 lb. bag I got at my local Indian foods store was only $3.99 and it lasts for months.
- This recipe only contains 6 ingredients.
- 1/4 cup of mung bean flour contains roughly 8 grams of protein.
- You can make all sorts of different foods with this single dry mix recipe including pancakes, sheetpan pancakes, waffles, donuts, muffins, mini muffins, etc.
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Want another fantastic breakfast recipe? Check out these easy 30-minute Breakfast Burrito Bowls!