Ingredients
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1 cup tapioca flour (goma de tapioca) tapioca flour1 cup tapioca flour (goma de tapioca)
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1/4 tsp salt salt1/4 tsp salt
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1/2 cup water water1/2 cup water
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1/2 cup frozen açaí puree (unsweetened) açaí puree1/2 cup frozen açaí puree (unsweetened)
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1 ripe banana banana1 ripe banana
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1/4 cup coconut yogurt coconut yogurt1/4 cup coconut yogurt
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1 tbsp maple syrup (optional) maple syrup1 tbsp maple syrup (optional)
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1/2 cup diced mango mango1/2 cup diced mango
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1/2 cup diced papaya papaya1/2 cup diced papaya
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2 tbsp shredded coconut shredded coconut2 tbsp shredded coconut
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Fresh mint leaves (for garnish) mint leavesFresh mint leaves (for garnish)
Directions
Prepare tapioca pancakes, blend the creamy açaí filling, and assemble the stack with vibrant fruit salsa for a wholesome, colorful, and authentic Brazilian-inspired vegan breakfast. Authentic Brazilian tapioca crepes use pre-hydrated tapioca starch (goma). If using regular tapioca flour, hydrate as instructed. Use unsweetened açaí to keep it wholesome and low in sugar.
Steps
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1
Done
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In a bowl, mix tapioca flour and salt. Gradually stir in water until the mixture resembles coarse sand. |
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2
Done
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Heat a non-stick skillet over medium heat. Spoon about 1/4 cup of the mixture onto the skillet and spread to form a thin pancake (about 4-5 inches). Cook for 1-2 minutes until the pancake sets and edges lift easily. No flipping is needed. |
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3
Done
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Repeat to make 4 pancakes, stacking them with parchment paper to prevent sticking. |
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4
Done
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For the filling, blend frozen açaí puree, banana, coconut yogurt, and maple syrup (if using) until creamy and smooth. |
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5
Done
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In a small bowl, toss diced mango and papaya with shredded coconut to make the salsa. |
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6
Done
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To assemble, layer a tapioca pancake with a generous spoonful of açaí-banana cream, then add another pancake. Repeat, stacking until all pancakes and filling are used. |
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7
Done
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Top with tropical fruit salsa and garnish with fresh mint leaves. Serve immediately. |
