Mung bean pancake oil-free version

Overview

Oil-free version of mung bean pancakes with fresh vegetables, this combination is not only very healthy, but also tastes very good.

Prepare ingredients. Then cut the cucumber into strips and chop the coriander and set aside.
Put mung bean flour and flour into a large bowl. Add water little by little and start stirring.
Stir until the batter has no lumps and is about the consistency of yogurt. Then let it sit for half an hour.
Heat the pan and pour a small ladle of batter into the pan.
Use a spatula to spread the batter.
When the batter is slightly set, crack an egg into the pan.
Crush the eggs lightly with a spatula and spread them out.
Sprinkle some black sesame seeds.
When the surface is slightly condensed, turn it over.
Brush with appropriate amount of sweet noodle sauce.
Brush with appropriate amount of garlic chili sauce.
Sprinkle some coriander and place lettuce and cucumber on one side of the pie.
Just roll up the pancake.