Description
Brazilian Tapioca Cocoa Pancakes are a delightful and gluten-free treat made from tapioca flour and cocoa, perfect for breakfast or a snack.
Ingredients
Scale
- 1 cup tapioca flour
- 2 tablespoons cocoa powder
- 1/4 teaspoon salt
- 1 cup water
- 1 tablespoon sugar (optional)
- Butter or oil for cooking
Instructions
- In a bowl, mix the tapioca flour, cocoa powder, salt, and sugar (if using).
- Gradually add water to the dry ingredients, stirring until you have a smooth batter.
- Heat a non-stick skillet over medium heat and lightly grease it with butter or oil.
- Pour a ladleful of the batter into the skillet, spreading it into a thin, even layer.
- Cook for about 2-3 minutes until the edges lift and the bottom is set.
- Flip the pancake and cook for another 1-2 minutes until fully cooked.
- Repeat with the remaining batter, greasing the skillet as needed.
- Serve warm, optionally with toppings like fruit, honey, or chocolate spread.
Notes
- These pancakes are best served fresh but can be stored in the refrigerator for a few days.
- Experiment with different toppings to enhance the flavor.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Pan-frying
- Cuisine: Brazilian
Nutrition
- Serving Size: 1 pancake
- Calories: 120
- Sugar: 2g
- Sodium: 150mg
- Fat: 5g
- Saturated Fat: 2g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 10mg