- Prep
- 20 min
- Cook
- 30 min
- Total time
- 50 min
- Yield
- 4 servings
- Difficulty
- EASY
- Calories
- 85 kcal
Quick summary
“This sweet crepioca blends mashed banana, egg, and tapioca flour into a soft, American-pancake-like batter. Served hot with a drizzle of honey, it is a practical and energetic alternative for breakfast.”
What you need to know
- The banana purée incorporated into the batter replaces refined sugars and provides moisture and tenderness.
- The egg acts as an emulsifier and structurer, allowing the crepioca to fold and flip without falling apart.
- The turning point is indicated by the formation of small bubbles and the total detachment of the edges.
Ingredients
Main
- 1 ripe banana
- 2 tablespoons of tapioca starch
- 1 egg
- 1 tablespoon of honey
- A pinch of salt
Instructions
Principal
- In a bowl, mash the banana with a fork until it forms a puree.
- Add the tapioca starch, egg, honey, and a pinch of salt to the banana puree.
- Misture bem até obter uma massa homogênea.
- Heat the non-stick skillet over medium heat.
- Pour the batter into the skillet, shaping it into a crepioca.
- Cook for approximately 2-3 minutes or until the edge starts to loosen.
- Flip with the spatula and cook on the other side for another 2-3 minutes.
- Remove from heat and serve hot with honey or your favorite fruit.
Chef's tips
- Choose bananas with a skin well-spotted with brown, as they have a high fructose content and mash easily.
- Grease the non-stick skillet with a drop of coconut oil or butter to ensure a homogeneous golden color.
- Cook over low to medium heat, since the banana sugars caramelize and burn quickly if the heat is high.
Variations
- Add 1 teaspoon of ground cinnamon to the raw dough for a cozy aromatic touch.
- Sprinkle pieces of chopped walnuts or nuts over the dough while still soft in the skillet before flipping.
- Add 1 tablespoon of 100% cocoa powder to turn the recipe into a chocolate banana crepioca.
Substitutions
- Honey can be replaced by agave syrup, cane molasses, or sugar-free fruit jam.
- The banana can be replaced with cooked applesauce or very ripe papaya mashed well with a fork.
- Tapioca starch can be swapped for fine oat flour if you prefer a version with less starch.
How to store
Keep the finished units in a sealed container in the refrigerator for up to 2 days. To reheat, pass in a dry skillet for 1 minute on each side or heat for 20 seconds in the microwave.
Can it be frozen?
You can freeze the baked and cooled units, separated by sheets of parchment paper, for up to 30 days. Heat directly in the skillet or toaster without the need for prior defrosting.
What to serve with
It is excellent served with skimmed or plant-based milk coffee, fennel tea, or fresh strawberry slices.
Frequently asked questions
The dough was too liquid and took a long time to set, what happened?
Very large bananas release more liquid. If the batter seems too thin, add another half tablespoon of tapioca starch to get the right consistency of the mixture.
Can I make the sweet crepioca without adding egg?
The egg is what ensures the binding and flexibility of the crepioca; without it, the starch and the banana turn into a gummy dough that does not gain pancake structure.
Can I blend all the ingredients in the blender?
Yes, blending in a blender or mixer makes the batter very homogeneous and smooth, although mixing with a fork is faster and dirties fewer dishes.
How to prevent the crepioca from burning before cooking through?
Keep the heat on low after heating the skillet and cover for the first 2 minutes to cook the interior with gentle steam before flipping.
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