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Description

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!

  • 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.

    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.

     

Calories 212.86
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