Mediterranean Egg and Tapioca Pancakes
Sign in to rate this recipe
Make this recipe your way, free
Chef Andrew can adjust it for your diet, swap ingredients or change the servings. Free account, no credit card.
Ingredients
Instructions
- 1
In a large mixing bowl, combine the tapioca flour, eggs, and milk. Whisk until smooth.
- 2
Add the chopped spinach, bell peppers, tomatoes, feta cheese (if using), oregano, garlic powder, salt, and pepper to the batter. Mix well.
- 3
Heat a non-stick skillet over medium heat and add a drizzle of olive oil.
- 4
Pour about 1/4 cup of the batter onto the skillet for each pancake. Cook for about 3-4 minutes, until bubbles start to form on the surface.
- 5
Flip the pancakes and cook for another 2-3 minutes until golden brown.
- 6
Repeat with remaining batter, adding more oil to the skillet as needed.
- 7
Serve warm with a sprinkle of fresh herbs, more feta, or a dollop of yogurt on top.
These savory pancakes are a delightful way to combine the health benefits of eggs and tapioca flour with the vibrant flavors of Mediterranean cuisine. They're perfect as a light meal or even for brunch!
