Ingredients
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1 cup tapioca flour (also known as tapioca starch)
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1/4 cup coconut milk
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1/4 cup water
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1/2 tsp salt
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1/4 cup diced tomatoes
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1/4 cup diced red bell pepper
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1/4 cup chopped fresh cilantro
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1/4 cup shredded vegan cheese (optional)
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1 Cooking spray or a small amount of oil for the pan
Directions
Serve your Brazilian tapioca pancakes hot and enjoy the burst of flavors with every bite!
Tapioca flour is naturally gluten-free and grain-free, making it a perfect option for those with dietary restrictions. Feel free to customize the fillings with your favorite veggies, herbs, or vegan proteins to suit your taste. Enjoy your taste of Brazil in this delightful breakfast treat!
Steps
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1
Done
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In a mixing bowl, combine the tapioca flour and salt. |
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2
Done
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In a small saucepan, warm the coconut milk and water over medium-low heat until it's just about to simmer. Remove it from the heat immediately. |
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3
Done
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Slowly pour the warm coconut milk and water mixture into the tapioca flour while stirring continuously. Mix until it forms a smooth and elastic dough. Let it rest for about 5 minutes. |
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4
Done
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Divide the dough into four equal portions and shape them into balls. |
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5
Done
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Heat a non-stick skillet or frying pan over medium-high heat and lightly grease it with cooking spray or oil. |
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6
Done
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Take one of the dough balls and flatten it into a thin round pancake, about 6 inches in diameter, directly on the hot skillet. |
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7
Done
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Quickly sprinkle diced tomatoes, diced red bell pepper, cilantro, and vegan cheese (if using) evenly over the pancake. |
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8
Done
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Cover the skillet with a lid and cook for about 3-4 minutes, or until the edges of the pancake start to lift and the bottom is crispy and golden. |
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9
Done
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Carefully fold the pancake in half to enclose the filling, creating a half-moon shape. Press it down gently with a spatula and cook for an additional 2-3 minutes until both sides are crisp and golden. |
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10
Done
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Repeat the process with the remaining dough balls and filling ingredients. |
