Rice Pancakes, Thailand-style

Total Time: 20 mins Preparation Time: 20 mins

Ingredients

• 2 large eggs
• 1/2 cup low-fat coconut milk
• 1/4 cup chopped cilantro
• 1 tablespoon minced ginger
• 2 cups cooked rice
• 1 cup chopped green onion
• 1/2 cup chopped unsalted peanuts
• 1/4 cup all-purpose flour
• 1/8 teaspoon sriracha sauce (optional)

Recipe

• 1 whisk eggs and milk in large bowl. add remaining ingredients, plus some salt and pepper, if desired.
• 2 spray large nonstick skillet with cooking spray. drop 1/4°c batter into the skillet and smooth it down with a spatula. cook 4-5 minutes, until bottoms are golden-brown, then flip pancakes. let cook for another 3-4 minutes, then remove when both sides are browned and crispy. repeat with remaining batter.