“Scrumptious Vegan Brazilian Brunch: Açaí Smoothie Bowl & Coconut-Quinoa Pancakes”

Allergens

None

Ingredients

• 1 cup frozen açaí puree
• 1 banana
• 1/2 cup almond milk
• 1 tablespoon chia seeds
• 1 cup coconut quinoa pancake mix
• 3/4 cup water
• 1 teaspoon coconut oil
• Fresh berries (strawberries, blueberries, raspberries) for topping
• Toasted coconut flakes for garnish
• Agave nectar or maple syrup for drizzling

Instructions

1. In a blender, combine the frozen açaí puree, banana, and almond milk until smooth. Add chia seeds and blend again to incorporate. Pour the mixture into a bowl.
2. In another bowl, mix coconut quinoa pancake mix with water according to package instructions.
3. Heat a non stick pan over medium heat and add 1 teaspoon of coconut oil. Pour 1/4 cup of the pancake batter onto the pan and cook until bubbles form on the surface, then flip and cook until golden brown. Repeat for all pancakes.
4. Assemble the Açaí Smoothie Bowl by pouring the mixture into a bowl and top with fresh berries. Garnish with toasted coconut flakes and drizzle with agave nectar or maple syrup.

Chef’s Insight

To enhance the aroma of the dish, add a dash of cinnamon or nutmeg to the Açaí Smoothie Bowl mixture and serve the pancakes warm.

Notes

Feel free to experiment with other fruits or toppings to personalize your Açaí Smoothie Bowl.