Try It Once, You’ll Make It Every Week | 2 Ingredient High-Protein Mung Beans Flatbread #vegan

Name: Try It Once, You’ll Make It Every Week | 2 Ingredient High-Protein Mung Beans Flatbread #vegan
Prep time: 10 min
Cook time: 15 min
Ingredients: Dry Moong Beans (soaked); Golden Flax Seeds; Garlic, Ginger, and Salt

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⏱️ Prep: 10m

🔥 Cook: 15m

🎬 Video: 2m 24s

📊 Medium

🍽️ Course: Breakfast 👥 Servings: 6

Flourless High-Protein Mung Bean Flatbread made with soaked mung (moong) beans is a simple, nutritious, gluten-free recipe. This healthy mung bean flatbread is rich in plant protein, naturally flourless, and perfect as a wrap, tortilla alternative, or high-protein breakfast.

If you try this once, you may want to make it every week. These mung bean flatbreads are soft inside, slightly crispy on the edges, easy to cook, and freezer-friendly. They are made with soaked mung beans, a simple secret ingredient, garlic, ginger, and spices for flavor.

This recipe is perfect for anyone looking for:
• flourless flatbread
• high protein vegetarian recipes
• mung bean recipes
• gluten-free wraps
• healthy meal prep ideas
• plant-based protein meals

You can enjoy these as a wrap, with yogurt dip, or on their own. They also freeze very well — just reheat on a pan and they taste even better.

Instructions

Discard soaking water and rinse moong beans well.
Blend soaked moong beans with fresh water, ground flax, garlic, ginger, and salt to make a smooth, pourable batter.
Heat a pan and lightly grease with olive oil.
Pour batter and spread gently.
Cook 2–3 minutes until edges look set and lightly crunchy.
Flip and cook another 2 minutes.
Flip once more if you prefer extra crisp edges.
Serve warm with a dip or enjoy as is.