Crunchy Tapioca Netty Pancakes

Name: Crunchy Tapioca Netty Pancakes
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 3 servings
Ingredients: 1 cup buckwheat flour; 0.5 cup tapioca flour; 1 tablespoon coconut sugar; 1 cup coconut milk; 1 teaspoon salt; coconut butter (for brushing, as needed)

By Dada Shivananda·Intermediate

These Crunchy Tapioca Netty Pancakes are crafted using tapioca flour and buckwheat flour blended with coconut milk. Tapioca, a gluten-free starch extracted from the cassava or yucca plant, serves as a rapid carbohydrate source and is a staple in tropical regions worldwide.

These manioc (tapioca) flour-based crepes or pancakes are popular street snacks in Brazil. Made to order, they come with an array of sweet and savory fillings such as cheese, coconut, or chocolate. With this simple recipe, you can easily create them at home.

Manioc starch is traditionally soaked in water overnight, then thoroughly drained the next day, leaving a stiff paste that is crushed and sifted into a snow-like powder. When sprinkled over a heated skillet, it quickly melds to form a crepe. For these crunchy netty pancakes, we use a unique conical dispenser or a squeeze bottle to create beautiful patterns on the hot pan. As the batter cooks and solidifies, flip it with a spatula or toss it carefully from the skillet for a delightful breakfast experience.

Nutritional Benefits: Tapioca provides quick-absorbing carbohydrates and is naturally gluten-free, while buckwheat flour adds protein, fiber, and essential amino acids. Coconut milk contributes healthy medium-chain fatty acids that support metabolism and provide sustained energy.

Prep Time15 min

Cook Time10 min

Total Time25 min

Servings

units