Vegan and Gluten Free Brazilian Pancake Recipes!
We hope you are getting as excited as us at the From Belo HQ about pancake day!
This year, why not spice things up and try a bit of a Brazilian Twist to your pancakes!?
Maria has put together 2 of her favourite Brazilian Pancake recipes, both gluten free and one completely vegan.
Street vendor cooking up Tapioca Pancake.
On the streets of Brazil you can find vendors selling these very traditional pancakes. The Tapioca Pancake was actually a recipe formed by the indigenous people of Brazil before the Portuguese invaded and colonized Brazil. Both versions are great to have with either sweet of savoury fillings.
The Casa de Maria Team - our partner Charity in Brazil. Every From Belo purchase made donates meals.
Tapioca flour is from the cassava root and is a stable of a lot of Brazilian diets. It will often be cooked up at our partner charity Casa de Maria, either as a bread or cassava root will be present in the stews cooked. So when you donate meals with your From Belo purchase – you can now visualise some of the meals that you have donated to help those who are vulnerable and in need!
Cassava Root - where the tapioca flour comes from
We hope you enjoy this different type of pancake experience! It’s a great one to share with your loved ones and to bring a bit of Brazilian sunshine to the UK whether it be pancake day or you fancy treating yourself to something a bit different.
TOP TIP - Key thing to note is with all the tapioca pancake recipes is that you need to cook them long enough so the starch from the tapioca melts and moulds together.
Vegan (depending on your filling!) and Gluten Free!
The great thing about these pancakes is that they really absorb the flavour of whatever you cook in the middle – so it’s time to get experimental with flavours!
Ingredients – makes 1 – 2 pancakes
- 1 cup tapioca starch
- 1/2 cup water (approximately)
- 1/4 teaspoon salt
- Optional: filling of your choice such as banana slices, strawberries, shredded coconut, dulce de leche, peanut butter or try something a bit more savoury like cheese, roasted vegetables, hummus – the world is your oyster!
Step one: Preparing the tapioca starch:
- Place the tapioca starch and salt in a bowl, slowly add the water. Stir the mixture at the same time with your hand or a wooden spoon. You want the mix to be quite of clumpy and shouldn’t turn into a loose liquid.
- Now sieve the starch into a new bowl. Use a wooden spoon to help pass the starch through the sieve.
Step Two: Making the Pancakes
- Heat a non-stick pan. Work quickly to cover the base of the pan with a thin layer (2-3 tbs approx.) of the sieved mix. You can always use the back of a wooden spoon to help smooth out the mix in the pan.
- Cook for few minutes, until the edges start to stick out the pan. This is when the starch is melting so the grains will join together to become a solid crepe.
- Now you can fill the crepe (while still in the pan) with your fillings such as banana, peanut butter, grated coconut, cheese or even caramel or for a traditional Brazilian sweetened version with condensed milk.
- Fold the crepe over and press the edges with a wooden spoon to seal it. Cook for a little longer flipping it over onto each side. Serve the crepe and eat immediately – if it cools the texture can sometimes become a bit rubbery!
Hope you enjoy!
This crepe has a more similar texture to our traditional pancakes and crepes. But still has that Brazilian twist to it and it’s a bit thicker.
Ingredients – makes 1 – 2 pancakes
- 1 Egg
- 2/3 Cup Tapioca Starch
- Pinch of salt
- Fillings – soft cheese, grated cheddar, chocolate spread, peanut butter, roasted vegetables, Hummus, Fruit. The options are endless – or you can stick very traditional to the UK with lemon and sugar!
- Whisk the egg in a small mixing bowl with the salt. Whisk until the yolk and egg whites are blended thoroughly.
- Now add the Tapioca Starch to the egg mix and continue to whisk together until the tapioca and egg are mixed well.
- Place a pan on low heat with a small touch of oil or butter.
- Pour enough tapioca egg mix into the pan until it spreads out to the edge of the pan. You can try different quantities of Tapioca mix to make a thicker or thinner pancake.
- Heat the Crepioca on low heat – allowing it to set. Once set flip it and let the other side cook.
- You can either serve as it is or you can flip the Crepioca back over to the original side, toss in your filling and fold over. Cook on both sides so the filling is hot.
- Now serve up and enjoy!
We hope you love these Brazilian pancake options and can’t wait to hear what you think of them!
Thank you so much for taking the time to read and Happy Pancake Day!
Char and Maria