Creamy Tapioca Pancake Kick
A delicious breakfast treat that combines the flavors of creamy pancakes with the crunch of tapioca and a spicy kick.
Ingredients
- ●1 cup Tapioca starchSifted
- ●1 1/2 cups All-purpose flourSifted
- ●2 tablespoons Granulated sugarWhite sugar
- ●4 tablespoons Unsalted butter, meltedCooled
- ●2 Large eggsBeaten
- ●1 cup Soy milk, non-fatRoom temperature
- ●1 teaspoon Vanilla extractPure extract
- ●1 pinch SaltFine salt
- ●1/4 teaspoon Cayenne pepperRed pepper
- ●1 pint Whipped cream, for toppingChilled
- ●2 tablespoons Maple syrup, for servingPure syrup
Instructions
- 1
1. Preheat a non-stick skillet or griddle over medium heat.
- 2
2. In a large bowl, whisk together the tapioca starch, flour, sugar, and salt.
- 3
3. In a separate bowl, whisk together the melted butter, eggs, soy milk, and vanilla extract.
- 4
4. Add the wet ingredients to the dry ingredients and stir until combined.
- 5
5. Add the cayenne pepper and stir until the batter is smooth.
- 6
6. Using a 1/4 cup measuring cup, scoop the batter onto the skillet or griddle.
- 7
7. Cook the pancakes for 2-3 minutes, until bubbles appear on the surface and the edges start to dry.
- 8
8. Flip the pancakes and cook for an additional 1-2 minutes, until golden brown.
- 9
9. Serve the pancakes hot with whipped cream and maple syrup.
- 10
10. Garnish with additional cayenne pepper, if desired.