A sweet pancake taco is the ideal way to start the day. Ha! In no way! You wake up beautifully and have the perfect start to the day with pancakes, cream, chocolate, and berries. Tacos can be consumed heated right away or chilled later. The chocolate then delightfully breaks, making everyone delighted. But we come first!
Ingredients
For the pancakes
- 1 cup all-purpose flour
- 1 tablespoon baking powder
- 1 tablespoon sugar
- 1/2 teaspoon salt
- 1 cup non-dairy milk (such as almond or soy milk)
- 2 tablespoons vegetable oil
- 1 teaspoon vanilla extract
For the filling
- 1 cup mixed berries (such as strawberries, blueberries, or raspberries)
- 1 ripe banana, sliced
- 2 tablespoons maple syrup
- Vegan whipped cream (optional)
- Chopped nuts or shredded coconut for garnish (optional)
Instructions
- In a mixing bowl, whisk together the flour, baking powder, sugar, and salt.
- Add the non-dairy milk, vegetable oil, and vanilla extract to the dry ingredients. Stir until well combined and a smooth batter forms.
- Heat a non-stick pan or griddle over medium heat. Once hot, pour 1/4 cup of the batter onto the pan to form a pancake. Cook until bubbles form on the surface, then flip and cook for an additional minute or until golden brown. Repeat with the remaining batter.
- While the pancakes are cooking, prepare the filling. In a bowl, mix together the mixed berries, sliced banana, and maple syrup.
- To assemble the pancake tacos, take a pancake and place a spoonful of the filling in the center. Fold the pancake in half to create a taco shape. Repeat with the remaining pancakes and filling.
- If desired, top the pancake tacos with vegan whipped cream, chopped nuts, or shredded coconut for added flavor and texture.
- Serve the vegan sweet pancake tacos immediately and enjoy!
Nutrition Facts
- Calories: 335
- Carbohydrates: 66g
- Protein: 6g
- Fat: 6g
- Fiber: 6g
- Sugar: 22g
- Sodium: 474mg
