Description
Pancake Breakfast Tacos are a fun and fulfilling meal that combines pancakes with tasty breakfast fillings.
Ingredients
Scale
- 2 cups Pancake Mix (Choose a gluten-free variety)
- 2 large Eggs (Substitute with flax eggs for a vegan option)
- 1 cup Milk (Almond milk is a great non-dairy substitute)
- 1 tbsp Baking Powder (Ensure gluten-free if necessary)
- 1/4 tsp Salt (Can be omitted for low-sodium diet)
- 1 cup Meat (bacon/sausage) (Feel free to swap with plant-based alternatives)
- 1 cup Cheese (Use dairy-free cheese if desired)
- 1 cup Sour Cream (Regular or dairy-free versions work well)
- 1/2 cup Salsa (Choose your favorite kind or make your own)
Instructions
- In a mixing bowl, whisk together your gluten-free pancake mix, eggs, milk, baking powder, and a pinch of salt until just combined. Let the batter rest for about 5 minutes.
- Place a non-stick skillet on the stove over medium heat and allow it to warm for about 2-3 minutes. Lightly grease the skillet with cooking spray or butter.
- Pour approximately ¼ cup of the batter into the heated skillet for each pancake. Cook until bubbles form, about 2-3 minutes. Flip and cook until golden brown, roughly 1-2 minutes more.
- In a separate skillet, cook your choice of meat until crispy, about 5-7 minutes. Drain any excess fat.
- Take a pancake, place a generous portion of cooked meat in the center, and fold it in half to create a taco shape.
- Transfer the tacos to a serving platter, and customize with toppings like sour cream and salsa.
Notes
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Breakfast
- Method: Pan-frying
- Cuisine: American
Nutrition
- Serving Size: 1 taco
- Calories: 250
- Sugar: 4 g
- Sodium: 600 mg
- Fat: 10 g
- Saturated Fat: 4 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 2 g
- Protein: 10 g
- Cholesterol: 80 mg