Directions

1. In a mixing bowl, combine the hydrated tapioca, shredded cheese, eggs, milk, salt, black pepper, and garlic powder. Mix well until all ingredients are fully combined and a batter forms.

2. Heat a non-stick skillet over medium heat and add 1 tablespoon of olive oil, swirling to coat the bottom of the pan.

3. Once the oil is hot, pour about 1/4 cup of the batter into the skillet, spreading it gently into a circle. Cook until the edges look set and the bottom is golden brown, about 3-4 minutes.

4. Carefully flip the pancake using a spatula and cook the other side until golden brown, about 2-3 minutes more.

5. Repeat with the remaining batter, adding more oil to the skillet as needed. You should have about 4-6 pancakes.