Ingredients
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1 cup tapioca flour
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1/2 cup unsweetened 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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1/2 cup coconut milk
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1 Fresh berries (strawberries, blueberries, or raspberries) for topping
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1 Fresh mint leaves for garnish
Directions
Enjoy your Vegan Brazilian Tapioca Breakfast Delight with a hot cup of Brazilian coffee or tropical fruit juice!
Tapioca flour is a staple in Brazilian cuisine and is naturally gluten-free. Be creative with your fillings – you can use other fresh fruits, vegan chocolate chips, or nuts to customize your tapioca pancakes. Enjoy your taste of Brazil!
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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Gradually add the coconut milk while stirring continuously until the mixture becomes a uniform, slightly moist consistency. |
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3
Done
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Heat a non-stick skillet or frying pan over medium heat. |
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4
Done
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Take a small ladleful of the tapioca mixture and pour it onto the skillet, spreading it evenly to form a thin pancake. Cook for about 2-3 minutes or until the edges start to lift and the bottom becomes crispy. |
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5
Done
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Carefully flip the tapioca pancake with a spatula and cook for another 2 minutes on the other side. |
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6
Done
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Remove the cooked tapioca pancake from the skillet and repeat the process with the remaining mixture. |
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7
Done
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In a small bowl, mix the sliced banana, chia seeds, and agave syrup. |
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8
Done
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To serve, place a tapioca pancake on a plate, spoon the banana and chia seed mixture in the center, and fold the tapioca pancake in half. |
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9
Done
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Top with fresh berries and garnish with mint leaves. |
