Pancake Tacos
The next time you want a unique breakfast, these Pancake Tacos are a fun way to play with flavors. Fluffy homemade pancakes are filled with a cheesy egg white and bacon scramble, then folded into a taco. This easy breakfast recipe is finished off with your choice of a sweet or savory topping, like syrup or salsa.
Servings: 12 tacos
Calories: 145kcal
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.
Nutrition
Serving: 1taco | Calories: 145kcal | Carbohydrates: 11g | Protein: 12g | Fat: 5g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 44mg | Sodium: 199mg | Potassium: 91mg | Fiber: 1g | Sugar: 4g
