Ingredients
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1 cup tapioca flour
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1/2 cup coconut milk
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1 ripe banana, mashed
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2 tablespoons agave syrup or maple syrup
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1/4 teaspoon salt
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1/4 teaspoon vanilla extract
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1 Coconut oil (for cooking)
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1 Sliced strawberries and shredded coconut (for garnish)
Directions
Enjoy these delicious tapioca pancakes as a delightful vegan breakfast inspired by the flavors of Brazil.
Tapioca flour can be found in most grocery stores or specialty stores that carry Brazilian or Latin American products. You can customize the filling by adding other fruits, such as passion fruit or guava, for a unique twist. 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 salt. |
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2
Done
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Heat the coconut milk in a saucepan over low heat until it's warm but not boiling. Remove it from the heat and let it cool slightly. |
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3
Done
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Pour the warm coconut milk into the tapioca flour and stir until it forms a dough-like consistency. If it's too dry, you can add a bit more coconut milk. |
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4
Done
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Knead the dough with your hands until it's smooth and pliable. |
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5
Done
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Divide the dough into small portions and roll them into balls. |
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6
Done
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Roll out each ball into a thin, round tapioca pancake using a rolling pin or your hands. |
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7
Done
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In a separate bowl, mix the mashed banana, agave syrup, and vanilla extract to make the filling. |
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8
Done
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Spoon a generous amount of the banana mixture onto one half of each tapioca pancake. |
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9
Done
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Fold the other half of the pancake over the filling, creating a half-moon shape. |
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10
Done
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Heat a non-stick skillet over medium-high heat and add a touch of coconut oil. |
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11
Done
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Cook the tapioca pancakes for about 2-3 minutes on each side or until they are slightly crispy and golden brown. |
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12
Done
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Serve the Vegan Brazilian Tapioca Pancakes hot, garnished with sliced strawberries and shredded coconut. |
