“Just Add Water” 6-Ingredient Dry Mix

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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.

Just Add Water 6-Ingredient Dry Mix

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.

6-Ingredient Dry Mix

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.

6-Ingredient Dry Mix Sheet Pan Pancakes

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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Dry Mix

“Just Add Water” 6-Ingredient Dry Mix




Dry Mix: 

  1. Sift all ingredients into a bowl and whisk thoroughly to combine. Store dry mix in a large jar or container for up to 6 months.
  2. To make a batter, combine 1 1/2 cups of the dry mix with 3/4 cup of water* and whisk to combine.*


  1. Pour the batter onto a well greased or non-stick, flat pan or griddle over medium heat and flip when bubbles have formed in the center (about 2 minutes).
  2. Cook the other side of the pancake for about 1 minute. Serve as desired.

Sheet Pan Pancakes: 

  1. Preheat oven to 425°F.
  2. Pour the batter into a small sheet pan or a medium baking/casserole dish that has been lined with parchment paper or well greased.
  3. Bake for 15 – 18 minutes.
  4. Allow at least 5 minutes of cooling before serving.


  1. Pour about 1/2 – 1 cup of batter into a greased, heated waffle iron and cook until finished (about 2 minutes). Serve as desired.


  1. Preheat oven to 425°F.
  2. Pour spoonfuls of the batter into a greased muffin pan, filling about 3/4 of the way full.
  3. Bake for 12 – 15 minutes.
  4. Allow at least 5 minutes of cooling before serving.

Mini Muffins: 

  1. Preheat oven to 425°F.
  2. Pour spoonfuls of the batter into a greased mini muffin pan, filling about 2/3 of the way full.
  3. Bake for 5 minutes.
  4. Allow at least 5 minutes of cooling before serving.

Bread Loaf: 

  1. Preheat oven to 425°F.
  2. Pour batter into a small bread pan that has been well greased or lined with parchment paper.
  3. Bake for 25 – 30 minutes or until you’re able to stick a toothpick in it and have it come out clean.
  4. Allow at least 10 minutes of cooling before serving.

Baked Donuts: 

  1. Preheat oven to 425°F.
  2. Pour batter into a well greased donut pan or silicone donut mold. (If you’re using a donut mold I recommend placing that on top of a sheet pan or pizza pan before placing in the oven to prevent the silicone from burning or warping.
  3. Bake for 10 minutes.
  4. Allow at least 5 minutes of cooling before serving.


  • *Oat Flour: You can make your own oat flour by blending oats into a fine powder. You can aslo buy oat flour from your local grocery store or from Amazon here.
  • **Coconut sugar: I have not tried any sweetener substitutions for this recipe. If you plan to use a different type of sweetener, start with about half the amount needed in the recipe and add more as needed. For example, granulated sugar is sweeter than coconut sugar so using the same amount as called for in the recipe will likely make the recipe too sweet.
  • Water: When adding water to the dry mix, be sure that the water is room temperature or cold. Hot water will cause the baking powder to prematurely react and the desired rising effect will not occur.
  • Whisk to combine: Since this is a gluten-free recipe, you don’t have to worry about accidentally over-stirring the batter. The batter will not tighten up or form gluten, so feel free to stir all of the lumps out until the batter is completely smooth.

Want another fantastic breakfast recipe? Check out these easy 30-minute Breakfast Burrito Bowls!


  1. Harold
    January 5, 2021 / 9:48 pm

    I’m type 2 Diabetic, and was wondering what other Gluten-Free flour can I use in place of the oat flour,, I plan on using Munk Fruit Sweetner in this recipe aswell

    • Maria
      January 5, 2021 / 11:52 pm

      Hi, Harold! I’m not sure how this recipe will turn out if you use munk fruit sweetener as I have not tested it with that ingredient. I also haven’t tested this recipe using another type of flour so I can’t say for sure whether any other types will work or not. I would recommend trying an all-purpose flour, a gluten-free all-purpose flour, or brown rice flour to start. I made pancakes just the other day using only brown rice flour and they turned out just fine. I hope this was helpful. If you try this recipe with another type of flour and sweetener and the results are good, please let me know! 🙂

  2. Mackenzie
    May 19, 2020 / 8:52 pm

    This recipe looks amazing! I’ve been meaning to give it a try, but can’t seem to get my hand on mung bean flour. Have you tried this recipe with chickpea flour, or know of any other suitable substitutes for the mung bean flour in this recipe?

    • Maria
      May 19, 2020 / 11:03 pm

      Thank you so much! I have not tried this recipe with any other flour substitutes. I specifically used mung bean flour because it acts as a powdered “egg” to hold everything together and to make this recipe an easy dry mix that only requires water. I buy mung bean flour from my local Indian food store, but I’ve also seen it at an Oriental food store near me. If you have an Indian food store in your area or any other multi-cultural food stores, I would suggest looking their first for mung bean flour. I am able to buy it from the store in a 2 – 4 lb. bag for $3 – $4. You can also buy mung bean flour (also known as moong dal flour) from Amazon, but the prices are much higher from what I’ve seen. When I was creating this recipe I tried several different combinations of flours, but ultimately I liked the mung bean flour and oat flour combination the most. If you do try this recipe with chickpea flour, let me know how it turns out! Good luck!

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