Crunchy Tapioca Netty Pancake

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Crunchy Tapioca is a gluten-free starch obtained from the cassava or yucca plant’s storage root. Tapioca is a rapid source of carbohydrates that is common in Brazil, South America, Africa and is now a frequent diet staple in many tropical areas throughout the world.

This manioc (tapioca) flour-based crepe or pancakes are popular street snacks in Brazil. They’re made to order and come with a range of sweet and savory fillings such as cheese, coconut, or chocolate. You can make them at home with this simple recipe.

Manioc starch is soaked with water overnight. The next day the water is drained. There remains a hard paste that needs to be crushed and sifted through a fine sieve to form a snow-like powder. This easily melts together when sprinkled over a heated griddle to produce a crepe. For this crunchy netty pancake, you need a special conical dispenser or a squeezy bottle with an opening through which you can squeeze the batter to make patterns over a hot pan. As it cooks and stiffens, you can simply flip it with a spatula or you can try tossing one into the air from the skillet.

Crunchy Tapioca Netty Pancake

Breakfast Asian
By Monisha Shivananda Serves: 3
Prep Time: 5 mins Cooking Time: 10 mins Total Time: 15 mins

We all love to have pancakes in the morning. Let's try these crunch tapioca netty pancakes that go perfect in the breakfast.


  • 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 the ingredients in a bowl and beat well for ten minutes.


Pour the batter into a tall plastic squeezy bottle with an opening on the top, like the kind usually used for ketchup or sauces.


Place a skillet or hot plate over medium heat. Squeeze out the batter in circles to form a net shape.


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


Roll it up and remove it from the pan.


Serve with any vegetable relish, tofu vegetable kurma, or pesto.

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