Author of The Mom 100 Cookbook, Katie Workman introduced these kid approved breakfast tacos using a combination of thin pancakes, juicy fresh berries, pineapple chunks, and shredded coconut. Feel free to double the batch and freeze for future use!
Prep Time:
10 minutes
Cook Time:
16 minutes
Serves:
4
Ingredients
1 ½ Cup mixed Driscoll's Berries, such as blueberries, raspberries, blackberries, and sliced strawberries
1/2 Cup canned pineapple chunks, drained
1 large egg
3/4 Cup milk of choice
2 Tablespoons butter, melted
1/2 Cup all-purpose flour
1 Tsp. sugar
1/2 Tsp. baking powder
1/8 Tsp. salt
Cooking oil
1/4 Cup plain or vanilla Greek yogurt
2 Tablespoons shredded coconut (optional)
1
PREHEAT a large skillet or griddle over medium high heat.
2
PLACE 1 ½ cups mixed berries into a medium bowl.
3
ADD 1/2 cup drained canned pineapple chunks.
4
STIR to combine and SET ASIDE berry mixture.
5
CRACK 1 large egg into a medium bowl and WHISK thoroughly.
6
ADD 3/4 cup milk of choice.
7
ADD 2 tablespoons melted butter.
8
WHISK to combine and SET ASIDE egg mixture.
9
PLACE 1/2 cup all-purpose flour into a medium bowl.
10
ADD 1 teaspoon sugar and ADD 1/2 teaspoon baking powder and ADD 1/8 teaspoon salt.
11
WHISK to combine and SET ASIDE flour mixture.
12
ADD egg mixture to flour mixture and WHISK to combine.
13
SET ASIDE batter.
14
POUR 1 teaspoon cooking oil into heated skillet and TILT skillet to SPREAD oil evenly over surface.
15
POUR 1/3 cup batter onto surface of skillet and TILT skillet so batter spreads to a pancake about 5 inches wide.
16
COOK about 2 minutes or until golden brown.
17
FLIP pancake and CONTINUE COOKING about 2 minutes or until golden brown.
18
REPEAT with remaining batter to MAKE a total of 4 pancakes.
19
PLACE each pancake onto a small plate.
20
PLACE a few heaping tablespoons of berry mixture onto one half of each pancake.
21
DOLLOP 1 tablespoon yogurt onto each pancake.
22
FOLD pancakes to resemble tacos.
23
SPRINKLE 1/2 tablespoon shredded coconut over each taco (optional).
24
SERVE immediately.
25
PRO TIP: Freeze extra pancakes by stacking them with a piece of waxed or parchment paper between each pancake. Wrap the stack with plastic wrap and slide the stack into a large zip lock freezer bag. Seal tightly and freeze up to 4 months.
