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Pancake Tacos

Pancake Tacos: A Fun Twist on Breakfast You’ll Love

Pancake Tacos bring a creative twist to breakfast, combining fluffy pancakes with delicious fruit and yogurt in a fun, customizable package.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 tacos
Course: Breakfast
Cuisine: American
Calories: 200
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Pancakes
  • 1 cup All-Purpose Flour use gluten-free flour for a suitable alternative
  • 1 tablespoon Sugar consider a sugar substitute for lower calories
  • 1 tablespoon Baking Powder acts as a leavening agent
  • 1 teaspoon Salt essential for enhancing flavors
  • 1 cup Milk swap in plant-based milk for vegan option
  • 1 large Egg or 2 tablespoons of applesauce for a vegan version
  • 1 teaspoon Vanilla Bean Paste vanilla extract is a suitable alternative
  • Cooking Spray to prevent sticking
For the Filling
  • Blueberries/Raspberries/Strawberries fresh fruit options; consider mixing in bananas or kiwi
  • 1 cup Greek Yogurt substitute with dairy-free yogurt for vegan pancakes
  • 1/2 cup Semi-Sweet Chocolate Chips dark chocolate can be used for a bolder flavor
  • 2 tablespoons Heavy Cream milk can replace it to reduce calories

Equipment

  • griddle
  • Mixing Bowls
  • Whisk
  • Microwave

Method
 

Step-by-Step Instructions for Pancake Tacos
  1. Preheat the griddle to medium-low heat and your oven to 250ºF. Lightly oil the cooking surface with cooking spray.
  2. In a large bowl, whisk together the flour, baking powder, and salt.
  3. In a separate bowl, whisk together sugar, milk, egg (or applesauce), and vanilla paste until fully blended.
  4. Pour the wet mixture into the dry ingredients and stir until just combined, then let the batter rest for 5 minutes.
  5. Pour about 1/4 cup of batter onto the griddle for each pancake and cook until bubbles form, then flip and cook until golden brown.
  6. In a microwave-safe bowl, combine chocolate chips and heavy cream, microwave until melted and smooth.
  7. To assemble, spread Greek yogurt on a pancake, top with fresh fruit, drizzle chocolate, and fold into a taco shape.

Nutrition

Serving: 1tacoCalories: 200kcalCarbohydrates: 30gProtein: 5gFat: 7gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gCholesterol: 30mgSodium: 200mgPotassium: 150mgFiber: 2gSugar: 5gVitamin A: 300IUVitamin C: 5mgCalcium: 100mgIron: 1mg

Notes

Use fresh vanilla bean paste for a richer flavor, and avoid over-mixing the batter for fluffy pancakes. Experiment with various fillings for endless breakfast variations.

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