Ingredients
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1 cup tapioca flour
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1/4 cup unsweetened coconut flakes
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1 ripe banana, mashed
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1/2 cup coconut milk
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2 tablespoons maple syrup or agave nectar
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1/4 teaspoon vanilla extract
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1 A pinch of salt
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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 pancakes hot, topped with fresh berries and a drizzle of maple syrup. Garnish with mint leaves for a burst of color and flavor.
Tapioca pancakes are a popular street food in Brazil. This vegan twist retains the traditional flavors while being entirely plant-based and gluten-free. Enjoy them for a delightful and nutritious breakfast!
Steps
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1
Done
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In a mixing bowl, combine the tapioca flour and unsweetened coconut flakes. |
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2
Done
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In a separate bowl, mash the ripe banana until smooth. Add the coconut milk, maple syrup or agave nectar, vanilla extract, and a pinch of salt. Mix well. |
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3
Done
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Pour the wet mixture into the bowl with the tapioca flour and coconut flakes. Stir until a thick batter forms. |
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4
Done
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Heat a non-stick skillet over medium heat. Make sure it's hot before proceeding. |
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5
Done
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Pour a ladleful of the batter onto the skillet, spreading it out gently to form a round pancake. Cook for about 2-3 minutes on one side until the edges start to lift and the surface sets. |
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6
Done
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Carefully flip the pancake and cook for another 2-3 minutes on the other side, or until it's lightly golden. |
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7
Done
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Repeat this process with the remaining batter, adding more oil to the skillet as needed. |
