Thai Rice Pancakes

• 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

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.

eggs, lowfat coconut milk, cilantro, ginger, rice, green onions, peanuts, allpurpose, chile sauce

Taken from www.vegetariantimes.com/recipe/thai-rice-pancakes/ (may not work)