This Crunchy Tapioca Netty Pancake is 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 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 this crunchy netty pancake, use a unique conical dispenser or a squeezy bottle to create patterns on the hot pan. As it cooks and solidifies, flip it with a spatula or toss it carefully from the skillet.
Crunchy Tapioca Netty Pancake
We all love pancakes in the morning. Let's try these crunchy tapioca netty pancakes, perfect for breakfast.
Ingredients
- 1 cup buckwheat flour
- 1/2 cup tapioca flour
- 1 tablespoon coconut sugar
- 1 cup coconut milk
- 1 teaspoon salt
- Coconut butter (for brushing, as needed)
Instructions
Mix all the ingredients in a bowl and beat well for ten minutes.
Pour the batter into a tall plastic squeezy bottle, typically used for ketchup or sauces.
Place a skillet or hot plate over medium heat and squeeze out the batter in circles to form a net shape.
While cooking, brush with coconut butter (or your preferred type) to achieve a crispy texture.
Roll the pancake and remove it from the pan.
Serve with a vegetable relish, tofu vegetable kurma, or pesto.
Nutrition
-
370.0 Calories
-
51.0g Carbohydrates
-
0.0mg Cholesterol
-
17.0g Fat
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4.7g Fiber
-
3.5g Protein
-
766.7mg Sodium
-
0.0g Trans fat
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