Created By: Katie Workman
Description
Katie Workman, author of The Mom 100 Cookbook, developed these kid approved breakfast tacos using a combination of thin pancakes instead of tortillas and juicy berries, pineapple and shredded coconut for filling. Make a double batch of the pancakes and freeze for a future use, Your kids will love them!
Filling
- 1 1/2 Cups assorted Driscoll's Berries, such as blueberries, raspberries, blackberries and sliced strawberries
- 1/2 Cup drained chopped pineapple in juice
- 4 Tablespoons plain or vanilla yogurt (preferably Greek yogurt)
- 2 Tablespoons shredded sweetened coconut, optional
Pancakes
- 3/4 Cup whole milk
- 2 Tablespoons melted butter
- 1/2 Cup all-purpose flour
- 1 Tsp. sugar
- 1/2 Tsp. baking powder
- 1 large egg
- Pinch of Salt
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Combine the mixed berries and the chopped pineapple in a small bowl. Set aside.
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Combine egg, milk, and butter in a small bowl. Whisk together the flour, sugar, baking powder and salt in a medium bowl. Pour the liquid mixture in with the dry ingredients and whisk until blended.
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Heat a large skillet or griddle over medium high heat. Lightly oil the skillet and pour 1/3 cup batter onto the hot surface, tilting the pan so the batter spreads to make thin pancakes about 5 inches across (you will need to do this in batches). Cook about 2 minutes on each side or, until golden and cooked through. Continue making pancakes until all of the batter is used up, four pancakes in all.
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Place one pancake on each plate, and place a few heaping tablespoons of the berry mixture on one half of the pancake. Dollop a tablespoon of yogurt on top of the berry mixture, fold the other half over to resemble a taco, and sprinkle with the coconut if desired.
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Tip: To freeze extra pancakes, stack them on top of each other with a piece of waxed or parchment paper in between each pancake. Wrap the stack well with plastic wrap and slide the whole thing into a zipper top freezer-safe bag. Seal tightly and freeze up to 4 months.
Calories | 212.86 | |
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Total Fat | 9.46 g | |
Saturated Fat | 6.18 g | |
Cholesterol | 41.35 mg | |
Sodium | 370.66 mg | |
Total Carbohydrates | 26.49 g | |
Dietary Fiber | 1.89 g | |
Protein | 6.35 g |