Description
Discover the delicious recipe for Brazilian Tapioca Cocoa Pancakes, a delightful treat made with tapioca flour and cocoa powder.
Ingredients
Scale
- 1 cup tapioca flour
- 2 tablespoons cocoa powder
- 1 tablespoon honey or maple syrup
- 1/4 teaspoon sea salt
- 1 cup almond milk (or any plant-based milk)
- 1 large egg
- 1 teaspoon almond extract
- Coconut oil or ghee for cooking
Instructions
- Mix the tapioca flour, cocoa powder, honey, and sea salt in a large bowl until well combined.
- In another bowl, whisk together the almond milk, egg, and almond extract until fully incorporated.
- Slowly add the wet mixture to the dry ingredients, stirring gently until the batter is smooth and free of lumps.
- Allow the batter to sit for about 10 minutes to thicken slightly.
- Heat a non-stick frying pan over medium heat and lightly coat it with coconut oil or ghee.
- Pour approximately 1/4 cup of the batter into the pan, tilting it to create a thin, even layer.
- Cook for about 2-3 minutes, or until the edges begin to lift and the surface appears set.
- Flip the crepe carefully and cook for an additional minute until it is fully cooked.
- Repeat this process with the remaining batter.
- Serve the crepes warm, adorned with your choice of toppings such as sliced bananas, a drizzle of chocolate sauce, or a sprinkle of powdered sugar.
Notes
- Enhance the flavor by incorporating a dash of nutmeg or a handful of chopped nuts into the batter.
- For a tropical flair, swap the almond milk for coconut milk and add shredded coconut as a topping.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Pan-frying
- Cuisine: Brazilian
Nutrition
- Serving Size: 1 pancake
- Calories: 150
- Sugar: 5g
- Sodium: 200mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 70mg
Keywords: Brazilian Tapioca Cocoa Pancakes, Cocoa-Infused Tapioca Crepes