Korean Savory Mung Bean Pancakes (Bin Dae Tteok)

1. Soak 1 cup of split mung beans (yellow split peas work as well) for 4 hours or overnight. Strain the soaked mung beans.
2. In a food processor, blend the strained beans until they form a thick batter. You may need to add a little water, but it's better if you don't.
3. Season the batter with salt and pepper, and add 1 teaspoon of toasted sesame oil. Blend again.
4. Heat a pan and coat it with a little avocado oil.
5. On medium-high heat, form mini pancakes using about two spoonfuls of batter and flatten them on the pan.
6. Add some of the thinly sliced vegetables (like kale, onion, bell pepper, scallion, or basically any veg you want) on top of the pancakes, but don't add too much.
7. Leave on medium-high heat for about 3-4 minutes until browned, then flip. Cook for the same amount of time until browned and crispy on both sides. You may need to cook both sides for another minute or two to achieve desired crispiness.
8. Transfer the cooked pancakes to a plate. Slice them into quarters.
9. Prepare the dipping sauce by combining 2 parts Tamari, 1 part Rice vinegar, and 0.5 part Toasted sesame oil.
10. Dip the pancake quarters into the sauce and serve with greens!