Tapioca Pancake
Sometimes you just want real pancakes. Not coconut, not almond, not something else that adds too much unwanted flavour. Just real pancakes. I thought this was impossible without wheat flour. Well, turned out tapioca is pure magic.
5 minutes
1 hour
Difficulty
Show nutritional information
| This is our estimate based on online research. | |
| Calories: | 145 |
| Fat: | 12 g |
| Carbohydrates: | 8 g |
| Protein: | 3 g |
| Calculated per serving. | |
Serves: 6
Serves: 6
Ingredients
- 500 ml 500 ml 500 ml Milk, Grass-fed, Whole
- 3 whole 3 whole 3 whole Eggs
- 4 Tbsp 4 Tbsp 4 Tbsp Tapioca Starch
- 1 pinch 1 pinch 1 pinch Sea Salt
- 4 Tbsp 4 Tbsp 4 Tbsp Ghee, or butter if you want to achieve the real-flavourn of pancake, or coconut oil if you fancy experimenting
- Maple Syrup, Pure, optional
Process
Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
- Mix the eggs and tapioca and blend very well.
- Add the milk, salt and honey/syrup and blend again. I found blender much better than hand-mixer.
- The liquid will become very very runny, much thinner than normal pancake mixture.
- Heat a non-stick frying pan till it has reached a very high temperature, add some butter, you do need a bit more so that you make sure the pancake doesn't stick.
- Now the experimentation begins. Add about enough liquid to cover the pan, which is not much at all. With circular movements start spreading the liquid around the pan. The heat will start to thicken the liquid till it can no longer move. Return the pan to the hob. DO NOT feel despair if your first pancake is a disaster. It's normal even with wheat pancakes.
- Leave it to cook for some times and once the edges have darkened use a spatula to turn the pancake over. Do not try to flip it, it will fall apart in midair and explode around your whole kitchen. Although, your dog will be very happy.
- The flipping could be difficult. The pancake will be quite flexible, which is good. In order to be easy, the pancake has to be thin. Try not to make them thick. You can try to first go around the pancake with the spatula, see if it is attached to the bottom or not. Try to separate it from the pan, if it is attached. Then slowly put the spatula underneath as far as possible, slowly lift it and turn it without hesitation. It's fun. If it falls apart, well, it's ok, you have a lot more pancakes to do.
- Prepare a plate with one sheet of kitchen paper and put the paper on top. Then put on top of it another sheet of kitchen paper. This is in order to take some of the grease away, because tapioca pancakes do need quite some butter/ghee in order to cook them easily.
- Serve immediately and stuff your faces with just about the best non-wheat pancake you can come across.
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Tried this recipe with soy milk. So easy and yummy! ☺️ Thanks!
500ml milk is to much, maybe 50ml?
I make this: 1 egg, same amount milk as egg (or a little more), whisk well, 1 tablespoon tapioca, spices and sometimes turmeric for colour. Also thinner than a pancake mixture. I make 1 large pancake. I add 1/4 teaspoon xantham gum sometimes to make it easier to handle. Then use it as a wrap, breakfast, lunch or dinner…. I love it.