Ingredients
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For the Tapioca Pancakes:
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1 cup tapioca flour
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1/2 cup coconut milk
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1/2 cup water
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1/4 tsp salt
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1/4 cup shredded unsweetened coconut (optional)
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1 Cooking spray (for the pan)
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For the Exotic Fruit Salsa:
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1 cup diced fresh pineapple
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1/2 cup diced mango
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1/2 cup diced papaya
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1/4 cup fresh cilantro, chopped
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1 Juice of 1 lime
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1/2 tsp chili flakes (adjust to your preferred level of spiciness)
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1 tbsp agave syrup or maple syrup (optional)
Directions
Enjoy your Brazilian-inspired vegan tapioca breakfast delight with a tropical twist!
Tapioca flour can be found in most health food stores or online. Adjust the spiciness of the fruit salsa to your taste preferences, and feel free to customize it with other tropical fruits like passion fruit or guava for an even more Brazilian experience!
Steps
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1
Done
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In a mixing bowl, combine the tapioca flour and salt. Slowly add the coconut milk and water while whisking continuously until you have a smooth batter. Stir in the shredded coconut if using. Let the batter rest for 10 minutes to thicken. |
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2
Done
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While the batter is resting, prepare the exotic fruit salsa. In a separate bowl, combine diced pineapple, mango, and papaya. Add chopped cilantro, lime juice, and chili flakes. Sweeten with agave syrup if desired. Toss everything together and set aside. |
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3
Done
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Heat a non-stick skillet or crepe pan over medium-high heat. Once hot, lightly grease it with cooking spray. |
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4
Done
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Pour a ladleful of the tapioca batter onto the hot skillet, swirling it around to spread it thinly into a pancake shape. Cook for about 2-3 minutes, or until the edges start to lift and the bottom is golden brown. |
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5
Done
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Carefully flip the tapioca pancake and cook for an additional 1-2 minutes on the other side. Repeat this process with the remaining batter. |
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6
Done
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Serve the tapioca pancakes hot, topped with a generous spoonful of the exotic fruit salsa. |
