Ingredients
Scale
- 1 cup tapioca flour
- 2 tablespoons unsweetened cocoa powder
- 1 tablespoon sugar
- 1/4 teaspoon salt
- 1 cup milk (or a non-dairy alternative)
- 1 large egg
- 1 teaspoon vanilla extract
- Butter or oil for cooking
Instructions
- In a mixing bowl, combine the tapioca flour, cocoa powder, sugar, and salt. Whisk until well blended.
- In a separate bowl, whisk together the milk, egg, and vanilla extract until smooth.
- Gradually pour the wet ingredients into the dry ingredients, mixing until you have a smooth batter. Let it rest for about 10 minutes.
- Heat a non-stick skillet over medium heat and lightly grease it with butter or oil.
- Pour about 1/4 cup of the batter onto the skillet, spreading it into a circle. Cook for 2-3 minutes or until the edges start to lift and the bottom is set.
- Carefully flip the pancake and cook for another 1-2 minutes until fully cooked. Repeat with the remaining batter.
- Serve warm with your favorite toppings such as fresh fruit, maple syrup, or whipped cream.
Notes
- For a richer flavor, add a pinch of cinnamon or a tablespoon of chocolate chips to the batter.
- Substitute the milk with coconut milk for a tropical twist, enhancing the flavor profile of the pancakes.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Pan-frying
- Cuisine: Brazilian
- Diet: Vegetarian
Nutrition
- Serving Size: 1 pancake
- Calories: 150
- Sugar: 1g
- Sodium: 100mg
- Fat: 5g
- Saturated Fat: 2g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 30mg