Ingredients
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1 cup tapioca flour
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1/2 cup unsweetened almond milk (or any plant-based milk)
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1/4 cup water
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1/4 tsp salt
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1/4 cup grated vegan cheese (optional)
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1/4 cup finely chopped spinach
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1/4 cup finely chopped tomatoes
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1/4 cup finely chopped red bell pepper
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1/4 cup finely chopped red onion
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1/4 cup chopped fresh cilantro
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1 Cooking spray or oil for pan
Directions
Serve your Brazilian tapioca pancakes hot and crispy. They can be folded in half, like a taco, or rolled up with your favorite fillings.
These vegan Brazilian tapioca pancakes are best enjoyed fresh off the skillet. You can customize the fillings with your favorite veggies, herbs, or vegan protein options to suit your taste.
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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Gradually add the almond milk and water while stirring until you have a smooth batter. Let it sit for 5 minutes to allow the tapioca to absorb the liquid. |
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3
Done
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Heat a non-stick skillet over medium-high heat and lightly grease it with cooking spray or oil. |
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4
Done
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Pour a ladleful of the tapioca batter onto the hot skillet, spreading it out into a thin, even circle. |
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5
Done
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Sprinkle a portion of vegan cheese (if using) on top of the batter. |
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6
Done
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Scatter some chopped spinach, tomatoes, red bell pepper, red onion, and cilantro over the batter. |
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7
Done
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Cook for about 2-3 minutes or until the edges of the pancake start to lift and the bottom is golden brown. |
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8
Done
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Carefully flip the pancake with a spatula and cook for an additional 2-3 minutes until the other side is crispy and golden. |
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9
Done
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Repeat the process with the remaining batter and toppings, adding more cooking spray or oil as needed. |
