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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1/4 tsp salt
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1/4 tsp turmeric powder (for a beautiful golden hue)
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1/4 cup finely chopped spinach (seasonal)
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1/4 cup diced tomatoes (seasonal)
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1/4 cup diced red bell pepper (seasonal)
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1/4 cup diced onion
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1/4 cup diced fresh cilantro
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1 Cooking spray or a non-stick skillet for cooking
Directions
Serve these Brazilian-inspired tapioca pancakes hot, garnished with extra fresh cilantro and a squeeze of lime juice.
You can customize the fillings with your favorite seasonal veggies or even add some vegan cheese for an extra treat. These tapioca pancakes are best enjoyed fresh off the skillet!
Steps
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1
Done
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In a mixing bowl, combine the tapioca flour, coconut milk, water, salt, and turmeric powder. Mix until you have a smooth, lump-free 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. |
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3
Done
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Pour a ladleful of the tapioca batter onto the skillet, swirling it around to spread it into a thin, crepe-like circle. Cook for about 2 minutes, or until the edges start to lift. |
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4
Done
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Sprinkle a handful of chopped spinach, diced tomatoes, red bell pepper, onion, and cilantro over the tapioca pancake. |
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5
Done
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Carefully fold the pancake in half, covering the veggies. |
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6
Done
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Cook for another 1-2 minutes, or until the pancake is lightly browned and crisp on both sides. |
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7
Done
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Repeat the process with the remaining batter and veggies, adding a touch of cooking spray to the skillet as needed. |
