Tapioca and Chia Pancakes
Automatically translated from Romanian. See the Romanian original
Fluffy and surprisingly flexible pancakes made with tapioca and chia seeds, served with goji berries and cranberries rehydrated in plant-based milk.
Ingredients
Method
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For each serving, take 1/4 cup of tapioca, 1/2 teaspoon of chia seeds, and a pinch of fine salt.
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Place the goji berries and cranberries in plant-based milk to rehydrate.
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Rinse the tapioca under a stream of cold water in a sieve for about 1 minute, then leave it to drain.
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Once all the water has been removed, mix the tapioca with the chia seeds and salt.
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Take a non-stick pan, grease it with coconut oil, and heat it up.
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Spoon the mixture into the pan, portioning it for one pancake, and spread it out to give it the characteristic shape.
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Cook over medium heat for approximately 1 minute on each side, then serve with your desired topping.
The story behind this recipe
I found this recipe some time ago, but the original pancakes were made only with tapioca. I thought I’d personalize it, so I added chia seeds.
They have a very interesting consistency and are incredibly flexible (honestly, I was worried the pancake might break when I flipped it).
Here is how we do it.
For each serving, take 1/4 cup of tapioca, 1/2 teaspoon of chia seeds, and a pinch of fine salt. Before we start, we put the goji berries and cranberries to rehydrate in plant-based milk, just to get that out of the way :)
Rinse the tapioca under a stream of cold water in a sieve for about 1 minute, then leave it to drain. Once all the water is gone, mix it with the chia seeds and salt.
Take a non-stick pan and grease it with coconut oil. When the pan is hot, use a spoon to portion out the mixture for a pancake and spread it out to give it that specific shape.
Leave it over medium heat for about 1 minute on each side, then serve with whatever topping you like.
It’s absurdly simple and such a fascinating recipe.
Have fun!
