Ingredients
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For the Tapioca Pancakes:
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1 cup tapioca flour
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1/2 cup warm water
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1 A pinch of salt
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For the Veggie Filling:
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1/2 cup diced bell peppers (red, green, or yellow)
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1/2 cup diced tomatoes
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1/4 cup diced onions
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1/4 cup cooked black beans
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1/4 cup chopped fresh cilantro
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1/2 teaspoon ground cumin
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1/2 teaspoon paprika
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1 Salt and pepper to taste
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For the Avocado Cream (Optional):
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1 ripe avocado
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1 Juice of 1 lime
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1 Salt and pepper to taste
Directions
Steps
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1
Done
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Prepare the Tapioca Pancakes: |
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2
Done
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In a mixing bowl, combine the tapioca flour and a pinch of salt. |
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3
Done
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Gradually add warm water while stirring continuously until a dough forms. |
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4
Done
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Knead the dough for a few minutes until it becomes smooth and pliable. |
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5
Done
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Divide the dough into small balls and roll each ball into a thin, translucent pancake using your hands. Set aside. |
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6
Done
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Make the Veggie Filling: |
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7
Done
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In a skillet over medium heat, sauté the diced onions until translucent. |
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8
Done
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Add the diced bell peppers and tomatoes and cook for a few minutes until they soften. |
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9
Done
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Stir in the cooked black beans, ground cumin, paprika, salt, and pepper. Cook for another 2-3 minutes. |
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10
Done
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Remove from heat and mix in the chopped cilantro. Set aside. |
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11
Done
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Prepare the Avocado Cream (Optional): |
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12
Done
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In a blender or food processor, combine the ripe avocado, lime juice, salt, and pepper. Blend until smooth and creamy. Set aside. |
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13
Done
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Assemble the Tapioca Pancakes: |
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14
Done
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Place a tapioca pancake on a clean, flat surface. |
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15
Done
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Spoon a generous amount of the veggie filling onto one half of the pancake. |
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16
Done
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Fold the other half of the pancake over the filling to create a half-moon shape. |
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17
Done
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Repeat the process with the remaining pancakes and filling. |
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18
Done
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Serve: |
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19
Done
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Serve the tapioca pancakes warm, with a drizzle of avocado cream if desired. |
