Rinse thoroughly the peeled mung beans several times until the water remains clear. Soak mung beans in water for 4-6 hours. They will nearly double in volume. Then drain and rinse them again. On the photo below you can see dried peeled mung beans on the left and on the right how they'll look after soaking time.
Puree soaked mung beans with 200 ml water, 200 ml plant based milk, silken tofu and season wit 1-2 tsp. salt, 1 tsp. paprika powder and 1 small tsp. cumin in a highspeed blender.
Heat a flat, non-stick frying pan. Pour a portion of batter into the hot pan and swivel it out in the pan without adding any oil or fat. Let the pancake fry until a distinct golden brown rim has formed. Then carefully go under the pancake rim with a flexible spatula and loosen the pancake all around. Then turn the pancake and fry it on the second side for 2-3 minutes. Keep the pancakes warm in the oven until serving.
At the same time, defrost frozen spinach in a pot at medium heat. Season spinach with lemon juice, soy sauce, garlic and curry powder. Peel and grate a small piece of ginger. When the spinach is warmed up well, stir in 2-3 tbsp. unsweetened soy yoghurt just before serving. Do not heat up any more, otherwise the soy yoghurt will quickly curdle.
If you wish, you can also prepare pine nut parmesan. Simply grind all the listed ingredients in a mortar or pulsate briefly in a mixer.
Place two pancakes on each plate, fill with creamy spinach, fold twice, layer and enjoy sprinkled with pine nut parmesan.
