Cheesy Tapioca Pancakes
These Cheesy Tapioca Pancakes are a delightful, gluten-free treat that are light, fluffy, and perfect for breakfast or snacks. Made with hydrated tapioca and cheese, they are easy to prepare and offer a satisfying cheesy flavor in every bite. Enjoy them savory with a sprinkle of herbs or topped with your favorite sauce!
- Author
- Brazil & Co.
- Prep Time
- 10 minutes
- Cook Time
- 15 minutes
- Servings
- 4
- Cuisine
- Brazilian
Ingredients
- 1 cup tapioca hidratada, hydrated
- 1 cup shredded cheese (mozzarella or cheddar)
- 2 large eggs
- 1/4 cup milk, (dairy or non-dairy alternative)
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 1 tablespoon olive oil, for cooking
Directions
- 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.
- Heat a non-stick skillet over medium heat and add 1 tablespoon of olive oil, swirling to coat the bottom of the pan.
- 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.
- Carefully flip the pancake using a spatula and cook the other side until golden brown, about 2-3 minutes more.
- Repeat with the remaining batter, adding more oil to the skillet as needed. You should have about 4-6 pancakes.
