Description
These Quick and Healthy Tapioca Pancakes are a Brazilian twist on classic pancakes, made with tapioca flour (goma de tapioca) for a light, chewy texture. They're naturally gluten-free, ready in under 10 minutes, and perfect for breakfast, lunch, or a snack. Versatile and customizable, they can be filled with sweet or savory ingredients like cheese, fruit, or eggs.
Ingredients
1 cup (chá) Hydrated tapioca flour (goma de tapioca)
1 unit Egg
1 pinch Salt
1 tablespoon Water (if needed)
1 coffee spoon Coconut oil or olive oil (for greasing)
Instructions
- In a bowl, beat the egg with a fork. Add the salt and mix
- Add the tapioca flour and stir with a spatula until a grainy paste forms. If too dry, add water and mix until homogeneous
- Heat a non-stick skillet over medium heat. Lightly grease with a few drops of coconut oil, spreading with a paper towel
- Pour half the batter onto the skillet and spread quickly with the back of a spoon. Cook for about 2 minutes until edges are golde
- Flip carefully and cook for another minute. Repeat with remaining batter. Serve immediately with desired filling
Notes
For a sweeter pancake, add 1 teaspoon of demerara sugar or honey to the batter. For savory, add herbs or grated cheese.
Egg substitute: mix 1 tablespoon ground flaxseed with 3 tablespoons water and let sit for 5 minutes.
To store: let cool, stack with parchment paper between each, refrigerate up to 2 days. Reheat in a skillet or air fryer at 180°C for 3 minutes (not microwave).
For fluffier pancakes, add 1/4 teaspoon baking powder to the batter just before cooking.
- Prep Time: 5 minutes
- Cook Time: 5 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: Brazilian