Ingredients
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1 cup tapioca flour
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1/4 cup coconut milk
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1/4 cup water
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1/2 tsp salt
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1/2 tsp turmeric powder
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1/2 tsp paprika
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1/2 cup finely chopped bell peppers (red, yellow, or green)
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1/4 cup finely chopped red onion
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1/4 cup fresh cilantro, chopped
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1/4 cup cooked black beans
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1/4 cup sweet corn kernels (fresh or frozen)
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2 tbsp nutritional yeast
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1 Cooking spray or a touch of coconut oil for frying
Directions
Enjoy these pancakes as a delicious and nutritious breakfast or snack.
Tapioca pancakes are best enjoyed fresh, but you can also make them in advance and reheat them in a skillet to maintain their crispy texture. Feel free to customize the toppings with your favorite veggies or plant-based proteins to suit your taste!
Steps
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1
Done
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In a mixing bowl, combine the tapioca flour, coconut milk, water, salt, turmeric, and paprika. Mix until you have a smooth, thick batter. |
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2
Done
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Heat a non-stick skillet over medium heat and lightly grease it with cooking spray or a small amount of coconut oil. |
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3
Done
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Pour a ladleful of the tapioca batter onto the skillet and spread it out evenly to form a thin pancake. |
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4
Done
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Quickly sprinkle some chopped bell peppers, red onion, cilantro, black beans, sweet corn, and a pinch of nutritional yeast evenly over the pancake. |
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5
Done
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Allow the pancake to cook for about 3-4 minutes until the edges start to crisp up and the bottom turns golden brown. |
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6
Done
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Carefully flip the pancake using a spatula and cook for another 2-3 minutes on the other side until it's crispy and lightly browned. |
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7
Done
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Transfer the cooked tapioca pancake to a plate and repeat the process with the remaining batter and toppings. |
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8
Done
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Serve your Brazilian-inspired vegan tapioca pancakes hot, with a side of salsa or your favorite hot sauce for an extra kick of flavor. |
