Brazilian Tapioca Pancakes


May 8, 2017

The most unique recipe I have ever seen made! Tapioca stalls fill the streets alongside the beach in Copacabana, Rio! The whole experience from ordering, to the moment they dust this perfect soft white powder onto a pan, the oozy gooey delicious fillings and that crunch! It's something you have never tasted before! AND best of all its Gluten Free! A great breakfast or light snack.


1Place the tapioca starch in a bowl. Add the water gradually, two tablespoons at a time, stirring with your fingers as you go. The mixture will form clumps that you can break into smaller clumps with your fingers. Keep stirring and adding water gradually until the entire mixture is in the form of medium to small clumps. You will know if you add too much water, as the mixture will start to flow like a thick liquid - if that happens, just add some more starch.

2Pass the moistened starch through a very fine sieve into a clean bowl. Use a wooden spoon to stir the starch in the sieve to help it pass through.

3Heat a nonstick pan over medium heat. Working quickly, sprinkle the sifted starch evenly over the whole skillet in a thin layer. Let the pancake cook for about 30 seconds, or until the pancake slides easily in the pan. Flip the pancake over (with a spatula or by tossing it in the air and catching it if you are brave). Cook for 30-40 seconds or so and remove to a plate.

4Fill crepe with desired fillings and fold in half or roll up. Tapioca crepes are good for breakfast just with butter. If you fill them with cheese, you can return them to the pan for a few seconds to melt the cheese. Or you can add the cheese on top of the crepe while it is still cooking, after it has been flipped.

5Wipe the pan clean after each crepe. Serve warm - they will stiffen as they cool.


1 cup Tapioca Starch

1/2 cup Water (approximately)

1/4 t Salt

Filling of choice – Fresh Fruit, Nut Butter, Cheese etc


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