Thai Rice Pancakes
Thai Rice Pancakes is a morn meal that serves 8. For 29 cents per serving, this recipe covers 6% of your daily requirements of vitamins and minerals. Watching your figure? This dairy free and lacto ovo vegetarian recipe has 127 calories, 5g of protein, and 5g of fat per serving. It is a very budget friendly recipe for fans of Asian food. A mixture of cilantro, green onions, unsalted peanuts, and a handful of other ingredients are all it takes to make this recipe so yummy. This recipe is liked by 87 foodies and cooks. From preparation to the plate, this recipe takes approximately 45 minutes. It is brought to you by Vegetarian Times. Overall, this recipe earns a good spoonacular score of 44%. If you like this recipe, you might also like recipes such as Thai Star Thai Fried Rice, Thai Basil Chicken Rice Bowl with Lemongrass Coconut Rice, and Zucchini and Thai Basil Pancakes.
Servings: 8
Ingredients:
¼ cup chopped cilantro
2 cups cooked rice
2 large eggs
¼ cup all-purpose flour
1 Tbs. minced ginger
1 bunch green onions, chopped (about 1 cup)
¼ cup low-fat coconut milk
⅛ tsp. sriracha chile sauce or other hot sauce, optional
1/3 cup chopped unsalted peanuts
Equipment:
whisk
bowl
frying pan
spatula
Cooking instruction summary:
Whisk together eggs and coconut milk in large bowl. Stir in cilantro and ginger. Add rice, green onions, peanuts, flour and hot sauce, if desired, and mix well. Add a dash of salt and a grating of fresh black pepper, if desired. Heat large nonstick skillet coated with cooking spray over medium heat. Drop 1⁄4-cup dollops of batter onto hot skillet. Smooth batter into flat rounds with spatula. Cook 4 to 5 minutes, or until bottoms are golden brown. Flip pancakes, and cook 3 to 4 minutes more, or until both sides are browned and crispy. Remove pancakes to warm plate, and repeat with remaining batter. Serve immediately.
Step by step:
1. Whisk together eggs and coconut milk in large bowl. Stir in cilantro and ginger.
2. Add rice, green onions, peanuts, flour and hot sauce, if desired, and mix well.
3. Add a dash of salt and a grating of fresh black pepper, if desired.
4. Heat large nonstick skillet coated with cooking spray over medium heat. Drop 1⁄4-cup dollops of batter onto hot skillet. Smooth batter into flat rounds with spatula. Cook 4 to 5 minutes, or until bottoms are golden brown. Flip pancakes, and cook 3 to 4 minutes more, or until both sides are browned and crispy.
5. Remove pancakes to warm plate, and repeat with remaining batter.
6. Serve immediately.
Nutrition Information:
covered percent of daily need
