Sweet and Savory Protein Pancake Tacos
IHOP’s new pancake tacos are delicious but we need a high protein, lower calorie option from the comfort of our home. Using my fluffy protein pancakes full of oat flour, greek yogurt and delicious flavors as the taco shell gives us high protein IHOP pancake tacos whenever we want them.
Top your breakfast pancake tacos with scrambled eggs, crispy bacon, cheese, salsa or syrup, and you’ve got a fun twist on the traditional pancake breakfast or something new for Taco Tuesday. I love to add air fryer frozen hash browns for a yummy crunch.
There’s nothing better than fluffy pancakes right off a hot griddle but let’s be real, sometimes there’s no time. The best part about these pancakes is they freeze great so you can pop one in the toaster and add your fillings for a delicious breakfast in minutes.
Why you’ll love this recipe:
- 12 grams of protein per taco.
- A unique and fun breakfast idea.
Ingredients and Substitutions:
These are the main ingredients and substitutions for taco pancakes. See the recipe card below for the full ingredients list and instructions.
- Oat Flour: you can use all-purpose or make your own flour by blending oats.
- Greek Yogurt: use vanilla for added flavor in your waffles.
- Turkey Bacon: use hickory-smoked bacon for added flavor or homemade maple chicken sausage.
- Liquid Egg Whites: you can do a 50/50 egg and egg white for the pancakes and use all whole eggs for the scramble if preferred.
- Honey: or maple syrup. Use 1 additional Tbsp. if you want a sweeter pancake!
Variations
- Use store-bought frozen pancakes to save on time.
- Go full-blown dessert and add a scoop of ice cream instead and top with chocolate chips, peanut butter or make Homemade Choco Tacos.
- For thinner pancakes, add a splash of coconut milk, almond milk or regular milk.
- Make silver dollar pancakes for little hands!
- Instead of bacon, try air fryer chicken sausages.
Dietary Modifications
- These are gluten-free, confirm your oat flour doesn’t have cross-contamination with gluten.
- Omit the cheddar cheese and swap Greek yogurt with plant-based yogurt to make this dairy-free.
How to make these pancake breakfast tacos (a step-by-step visual guide):
Step 1: mix the pancakes
Add the pancake ingredients to a large bowl (image 1). Mix to fully combine (image 2). Heat a pan over medium-high heat and spray with nonstick cooking spray. Use 1/4 cup of batter per pancake, and add the pancake batter to the hot pan in a nice large taco shape (image 3).
Cook for 3-4 minutes until small bubbles start to form on the outside. Flip and cook for another 1-2 minutes until golden brown (image 4). Repeat with all 12 pancakes.
Step 2: cook eggs for filling
In a medium bowl, add the egg whites, eggs, water, salt and pepper (image 5). Whisk until fully combined (image 6). Spray a large skillet with nonstick spray and add the eggs to the pan (image 7). Scramble in until cooked through (image 8).
Step 3: assemble tacos
Top the center each pancake with ½ a piece of cooked turkey bacon, 28 grams scrambled eggs, 7 grams cheddar cheese and 1 Tbsp. maple syrup for sweet or 1 Tbsp. salsa and hot sauce for savory.
Serve hot and use a taco holder if you want to pile them high!
Expert Tip!
Make a double batch of this pancake recipe, one batch for enjoying right away and a second for freezing to make this recipe super easy when you’re craving a pancake taco!
Recipe FAQs
Store pancakes in one airtight container and filling in another. This prevents the pancake from getting soggy. Reheat the pancakes in the toaster or oven and reheat the filling in the microwave. Assemble and enjoy.
I like to lay all the freshly made pancakes on a baking sheet and place them directly in the freezer for a couple of hours to harden. Then transfer to a freezer-safe bag or container. Freezing prior to layering helps them to not stick together in the freezer.
I serve these with a side of hash browns or air fryer breakfast potatoes and fresh fruit for a complete breakfast.
You bet! Grind oats in a food processor to make your own oat flour.
For sure, just add an extra tablespoon or two of honey for a extra sweet flavor.
Check out our other easy recipes!
If you make this recipe, please leave a rating and/or comment! Tag me on Instagram @ohsnapmacros, I love hearing from you!
Pancake Tacos
📱 MyFitnessPal & MacrosFirst App Users
You can find this recipe and many others on MyFitnessPal and MacrosFirst by searching: Ohsnapmacros – Pancake Tacos
Ingredients
Pancake Ingredients
- 1 1/4 cup oat flour 150g
- 1 cup non-fat plain Greek yogurt 224g
- 1 cup liquid egg whites 250g
- 2 Tbsp. honey
- 2 tsp. vanilla extract
- 2 tsp. cinnamon
Filling
- 1 cup liquid egg whites 250g
- 2 eggs
- 2 Tbsp. water
- salt and black pepper
- 6 pieces turkey bacon cooked and cut in half
- 3/4 cup shredded cheddar cheese 84g
Instructions
- Mix all the pancake ingredients in a large bowl.
- Heat a pan over medium heat and spray with nonstick cooking spray.
- Heat up a large nonstick skillet or griddle over low to medium heat. Once hot, spray with nonstick cooking spray. Using a 1/4 cup as a scoop per pancake, add the batter to the hot pan. Cook for 3-4 minutes until small bubbles start to form on the outside. Flip and cook for another 1-2 minutes until golden brown. Repeat with all 12 pancakes.
- In a large mixing bowl whisk together, egg whites, eggs, water, salt and pepper. Scramble in a hot pan until cooked through.
- Top each pancake with ½ a piece of cooked turkey bacon, 28 grams scrambled eggs, 7 grams cheddar cheese and 1 Tbsp. maple syrup.
Notes
- Nutritional information is an estimate and will vary with substitutions.
- Use more liquid for thinner pancakes and less for thicker pancakes, depending on how you prefer your shell.
