Crunchy Tapioca Netty Pancake

Netty Crepes made of Tapioca and Buckwheat mixed with coconut milk, water, salt and coconut sugar. Mix all ingredients stirring continuously for 10 minutes to allow the batter turn to a very smooth and slightly slimmy consistency.  As you can will see when you add chia or linhn seed to soak in water for ten minutes. Then pour the batter  into a “squeezy” tall plastic bottle. Over a hot saucepan squeeze out the batter in a circular motion forming a net crepe.


  • 1 cup buckwheat flour
  • 1/2 cup tapioca flour
  • 1 tbsp coconut sugar
  • 1 cup of coconut milk
  • 1 cup of water
  • 1 tsp salt



Mix all ingredients in a blow and beat well for ten minutes.


Pour the batter into a tall plastic squeezy bottle with funnel open on the top usually used for ketchup or sauces.


On a flat saucepan squeeze out the batter in circles to form a net shape.


While it is cooking brush coconut butter or any kind you prefer to the get the pancake crispy.


Roll it up and remove from Sauce pans and serve with any vegetable relish, Tofu vegetable kurma or pesto.

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