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Gingery Mung Bean Sprouts Pancake
- 2 tablespoons minced fresh ginger root
- 1 tablespoon tamari
- 1/4 teaspoon sea salt
- 6 tablespoons barley flour
- 1/4 cup water
- 1 cup mung bean sprouts
- 1 teaspoon vegetable oil
- 1 teaspoon sesame oil
- ground cayenne pepper to taste (optional)
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|Serving Size 1/1 of a recipe|
|Amount Per Serving|
|Total Fat 10.6g|
|Saturated Fat 1.7g|
|Total Carbohydrate 55.1g|
|Dietary Fiber 8.1g|
|* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.|