Thai Rice Pancakes

Name: Thai Rice Pancakes
Ingredients: 2 large eggs; 1/4 cup low-fat coconut milk; 1/4 cup chopped cilantro; 1 Tbs. minced ginger; 2 cups cooked rice; 1 bunch green onions, chopped (about 1 cup); 13 cup chopped unsalted peanuts; 1/4 cup all-purpose flour; 18 tsp. sriracha chile sauce or other hot sauce, optional

9 ingredients

11 steps

Ingredients

2 large eggs
1/4 cup low-fat coconut milk
1/4 cup chopped cilantro
1 Tbs. minced ginger
2 cups cooked rice
1 bunch green onions, chopped (about 1 cup)
13 cup chopped unsalted peanuts
1/4 cup all-purpose flour
18 tsp. sriracha chile sauce or other hot sauce, optional

Directions

1

Whisk together eggs and coconut milk in large bowl.
2

Stir in cilantro and ginger.
3

Add rice, green onions, peanuts, flour and hot sauce, if desired, and mix well.
4

Add a dash of salt and a grating of fresh black pepper, if desired.
5

Heat large nonstick skillet coated with cooking spray over medium heat.
6

Drop 14-cup dollops of batter onto hot skillet.
7

Smooth batter into flat rounds with spatula.
8

Cook 4 to 5 minutes, or until bottoms are golden brown.
9

Flip pancakes, and cook 3 to 4 minutes more, or until both sides are browned and crispy.
10

Remove pancakes to warm plate, and repeat with remaining batter.
11

Serve immediately.