Coconut Rice Pancakes with Scallions

Crisp-edged coconut rice pancakes made with cooked rice, rice flour, scallions, and egg in a skillet for an easy savory breakfast or side.

Prep: 10 min · Cook: 15 min · Yield: 3 · Method: Stovetop

Ingredients

• 1 cup cooked white rice
• 0.5 cup rice flour
• 0.75 cup unsweetened coconut milk
• 1 large egg
• 3 scallions
• 0.5 teaspoon salt
• 1 tablespoon vegetable oil

Cooking instructions

1. Add half the cooked rice and coconut milk to a blender. Blend until mostly smooth, with a little texture remaining. (about 2 min)
2. Transfer the blended mixture to a bowl. Stir in the remaining rice, rice flour, egg, scallions, and salt until evenly combined. (about 3 min)
3. Heat a large nonstick skillet over medium heat and add half the oil. Spoon in small rounds of batter, using about 2 tablespoons per pancake, and cook until the bottoms are golden and the edges look set, 2 to 3 minutes. (about 3 min) — Medium heat
4. Flip the pancakes and cook until the second sides are golden and crisp, 2 to 3 minutes. Transfer to a plate. (about 3 min) — Medium heat
5. Add the remaining oil and cook the remaining batter in batches, flipping once, until each pancake is crisp and golden on both sides. (about 7 min) — Medium heat
6. Serve the pancakes hot.