Ingredients
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1 cup tapioca flour (also known as tapioca starch)
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1/2 cup unsweetened coconut milk
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1/4 cup shredded coconut
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1 ripe banana, sliced
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2 tablespoons chia seeds
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2 tablespoons agave syrup or maple syrup
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1 Fresh berries (strawberries, blueberries, or raspberries) for topping
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1 Fresh mint leaves for garnish
Directions
Serve the tapioca breakfast delight hot, topped with fresh berries and garnished with mint leaves.
Enjoy the unique flavors of Brazil in this gluten-free and vegan breakfast!
Tapioca flour is naturally gluten-free and provides a unique texture to this breakfast. You can customize the fillings with your favorite fruits and toppings for variety.
Steps
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1
Done
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In a mixing bowl, combine the tapioca flour and shredded coconut. |
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2
Done
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Slowly pour in the coconut milk while continuously stirring. Mix until you have a slightly wet, crumbly mixture. |
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3
Done
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Heat a non-stick skillet over medium heat. |
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4
Done
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Take a handful of the tapioca mixture and spread it evenly on the hot skillet, creating a thin, round crepe-like 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 crepe and cook for an additional 2-3 minutes on the other side until it becomes crisp and lightly browned. |
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6
Done
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Remove the tapioca crepe from the skillet and place it on a plate. |
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7
Done
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While the crepe is still warm, add banana slices, chia seeds, and a drizzle of agave or maple syrup on one half of the crepe. |
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8
Done
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Fold the other half of the crepe over the toppings, creating a half-moon shape. |
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