Also called Brazilian Pão de Queijo (Cheese Puffs).
To quickly kill your craving for the Brazilian Pão de Queijo (Cheese Puffs) with a low-fat, gluten-free, low-carb, super fast, convenient, easy, nutritious, delicious and few ingredients recipe. If you love Brazilian Pão de Queijo (Cheese Puffs), but do not want to waste a lot of time preparing and want a version to eat without guilt, you won’t resist that Cheese Pancake!
My kids (and myself) love it. We always do it for breakfast, afternoon snack or dinner as well.
You can eat plain, or you can add whatever you wish.
- 1 Egg
- 2 tbsp Cream cheese
- 2 tbsp Parmesan cheese
- 3 tbsp Tapioca starch
- Slightly beat the egg in a bowl. Add the remaining ingredients and mix well.
- Throw in a non-stick (if not, brush a little olive oil) mini skillet, cover and bake on low heat for about 5 minutes.
- Flip only when the mixture is no longer liquid and release from the bottom.
- Cover and bake on the other side for about 3 minutes.
- It is ready when golden brown on both sides!
- Couldn’t be Easier, could it? Delight yourself while warm.
Tip: You can add other ingredients to your cheese Pancakes, such as shredded chicken, turkey breast, ham, shredded beef or even arugula with carrots, oregano or other herbs or more cheese. Or reduce fat by replacing parmesan and cream cheese for 2 tablespoons fat-free cottage cheese.
Hungry for more? A new post and/or recipe every Friday!
Once you make my recipes, I would love to see your creations, so please let me know! Leave a comment below, take a photo and tag it on your preferred Social Media with hashtag #Fast2eat.
All text and photographs on Fast2eat are copyright protected. You are welcome to share my recipes and photos through social media as long as you prominently link back to the original post. You do not need to ask my permission to link to content published here but you DO need my permission to publish my recipes and photos. Please do not use any material from this site without obtaining prior permission. If you’d like to post this recipe on your site, please link back to this post. And remember, when you adapt my recipe please acknowledge the source with “adapted from…” designating the source with the link of my recipe.
Thanks for reading and sharing.
Got a question and/or feedback? Please leave a public comment here. That way, other readers will be able to see the answers to your question and/or will benefit from your feedback. Scroll down and you will find the comment form. Comments are checked on a near-daily basis Monday through Friday and answered as soon as possible. Please don’t email me with recipe questions or feedback. I can’t keep up with them! I look forward to hearing from you in the comments.
Get in Touch! Please contact me here or comment below!