The preparation is very easy, it is ready in less than 10 minutes and it is healthy: you can't ask for more than that.
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.Tapioca flour or Tapioca starch is extremely common flour for gluten-free cooking and one that I’ve used in many other recipes. For that matter, tapioca flour is sometimes considered to be the best performing gluten-free flour out there. It’s really smooth, soft flour that feels much like cornstarch. It’s made from the ground roots of the cassava (also called yuca) plant and it’s gluten free for those of you that care about that. It is actually a type of starch, rather than what we would typically consider to be "flour". As a starch, tapioca flour tends to be extremely low in nutrients. But, it is also low in calories and has no sugar or gluten, which are all key advantages. In terms of flavour, tapioca tends to be mild, with a slightly sweet taste. This makes it a good complement to many different types of food and is another reason why you find tapioca flour used over and over again in recipes. The low calorie count also makes this an especially good flour for people who are trying to lose weight or simply decrease their calorie intake.