My friend's grandmother was a wrinkly toothless little mite with a big temper. She made the most wonderful mung bean pancakes which I couldn't stop eating. While the filling can be as fancy as you like, grandma's thin 4" pancakes only included strands of bright green chives that required no sauce.

When using store bought mung bean flour I find it advantageous to leave it soaking in water overnight or at least several hours. The flour is dry and drinks up a lot water, making the final product less gritty.

3/4 mung bean flour
1/3 cup rice flour
2 1/4 water
pinch red pepper flake*
1 tsp sesame oil
1 tsp salt

Additions:
green onions or chinese chives
red pepper, sliced thin
onions, sliced thin
kimchee or cabbage, thinly sliced