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Tapioca pancakes (tapioka pancakes): recipe illustration
Snacks & baking

Tapioca pancakes (tapioka pancakes)

Small, thick, fluffy pancakes made with tapioca flour and coconut milk. They are eaten warm at breakfast or teatime, plain or with a drizzle of syrup.

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Ingredients

Ingredients

Pâte

Spices & seasoning

Optional extras

On the side

Nutrition facts

413 kcal per serving

Protein
11.1 g
Carbohydrates
42.8 g
of which sugars
8.6 g
Fat
21.2 g
Fiber
2.1 g

Ecomely’s estimate, calculated from the ingredients with the ANSES Ciqual food composition table, excluding sides and seasoning added to taste.

Instructions

  1. In a large bowl, mix the tapioca flour, sugar, baking powder and salt.
  2. In another container, whisk the eggs with the coconut milk and the melted coconut oil.
  3. Pour the liquid over the dry ingredients and mix until you have a smooth, fairly thick batter.
  4. Let it rest for 10 minutes so the flour can hydrate.
  5. Heat a lightly oiled non-stick pan over medium heat and pour in a small ladleful of batter to form pancakes about 10 cm wide.
  6. Cook for 2 to 3 minutes on each side, until golden, then serve warm.

Variations and tips

Savory version. Leave out the sugar and vanilla, and serve the pancakes with dried fish or bonito.

More ideas

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Original Ecomely recipe.