Ingredients
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1 cup tapioca flour (also known as tapioca starch)
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1/4 cup unsweetened shredded coconut
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1 ripe banana, mashed
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1/2 cup unsweetened almond milk (or any plant-based milk of your choice)
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1/2 tsp salt
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1/2 tsp ground cinnamon
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1/4 tsp vanilla extract
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1 tbsp maple syrup (optional, for sweetness)
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1 Fresh fruit (e.g., strawberries, papaya, mango) for topping
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1 Vegan yogurt or coconut cream for topping
Directions
Serve the tapioca pancakes hot, topped with fresh fruit and a dollop of vegan yogurt or coconut cream. Fold them in half to create a semi-circle shape, similar to traditional Brazilian tapioca. Enjoy your taste of Brazil!
Tapioca pancakes are a popular street food in Brazil and can be filled with a variety of sweet or savory fillings. Get creative and experiment with different fruit fillings, spreads, or even vegan cheese for a savory twist.
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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In another bowl, mash the ripe banana until smooth. Add the almond milk, salt, ground cinnamon, vanilla extract, and maple syrup (if using). Mix well. |
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3
Done
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Pour the wet ingredients into the dry ingredients and stir until you have a smooth batter. Let the batter rest for about 10 minutes to allow the tapioca flour to absorb the liquid. |
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4
Done
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Heat a non-stick skillet over medium-high heat. You don't need any oil for this recipe. |
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5
Done
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Pour a ladleful of the batter onto the hot skillet to form a thin pancake. Use the back of the ladle to spread it evenly. Cook for about 2-3 minutes, or until the edges start to lift and the bottom is golden brown. |
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6
Done
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Carefully flip the pancake and cook the other side for an additional 2-3 minutes until it's cooked through and lightly browned. |
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7
Done
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Transfer the cooked pancake to a plate and repeat the process with the remaining batter. |
