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Pancake Breakfast Tacos

Pancake Breakfast Tacos That Will Transform Your Mornings

Pancake Breakfast Tacos: a fun and gluten-free twist on breakfast that combines fluffy pancakes with savory fillings.
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Prep Time 10 minutes
Cook Time 20 minutes
Resting Time 5 minutes
Total Time 35 minutes
Servings: 4 tacos
Course: Breakfast
Cuisine: American
Calories: 250
Ingredients Equipment Method Notes

Ingredients
  

For the Pancakes
  • 1 cup Pancake Mix opt for a gluten-free mix if needed
  • 2 Eggs use a flax egg for a vegan option
  • 1 cup Milk substitute with almond or coconut milk for dairy-free
  • 1/4 cup Coconut Flour can be swapped for almond flour
For the Filling
  • 1/2 cup Soft Cheese (e.g., Kite Hill or Treeline) optional for a lighter taco
  • 1 cup Fillings (e.g., eggs, veggies) customize with fresh vegetables or proteins
For the Toppings
  • 1/2 cup Salsa choose preferred style or spice level
  • 1/4 cup Fresh Herbs cilantro or chives pair well

Equipment

  • Non-Stick Skillet
  • mixing bowl
  • spatula

Method
 

Step-by-Step Instructions
  1. Prepare the Pancake Batter: In a large mixing bowl, combine pancake mix, eggs, milk, and coconut flour. Stir gently until smooth. Let rest for 5 minutes.
  2. Heat the Skillet: Place a non-stick skillet over medium heat, grease with cooking spray or butter.
  3. Cook the Pancakes: Pour a ladle of batter for each pancake. Cook for 2-3 minutes, flip and cook for an additional 1-2 minutes until golden brown.
  4. Assemble the Tacos: Place a pancake, add cheese and chosen fillings, folding gently into a taco shape.
  5. Add Toppings and Serve: Top with salsa and fresh herbs, serve warm.

Notes

Feel free to customize fillings and toppings to your preference. Storage tips: Keep leftovers in an airtight container for up to 3 days, or freeze unassembled pancakes for up to 2 months.