Created By: Katie Workman
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)
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PREHEAT a large skillet or griddle over medium high heat.
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PLACE 1 ½ cups mixed berries into a medium bowl.
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ADD 1/2 cup drained canned pineapple chunks.
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STIR to combine and SET ASIDE berry mixture.
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CRACK 1 large egg into a medium bowl and WHISK thoroughly.
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ADD 3/4 cup milk of choice.
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ADD 2 tablespoons melted butter.
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WHISK to combine and SET ASIDE egg mixture.
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PLACE 1/2 cup all-purpose flour into a medium bowl.
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ADD 1 teaspoon sugar and ADD 1/2 teaspoon baking powder and ADD 1/8 teaspoon salt.
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WHISK to combine and SET ASIDE flour mixture.
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ADD egg mixture to flour mixture and WHISK to combine.
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SET ASIDE batter.
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POUR 1 teaspoon cooking oil into heated skillet and TILT skillet to SPREAD oil evenly over surface.
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POUR 1/3 cup batter onto surface of skillet and TILT skillet so batter spreads to a pancake about 5 inches wide.
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COOK about 2 minutes or until golden brown.
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FLIP pancake and CONTINUE COOKING about 2 minutes or until golden brown.
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REPEAT with remaining batter to MAKE a total of 4 pancakes.
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PLACE each pancake onto a small plate.
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PLACE a few heaping tablespoons of berry mixture onto one half of each pancake.
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DOLLOP 1 tablespoon yogurt onto each pancake.
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FOLD pancakes to resemble tacos.
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SPRINKLE 1/2 tablespoon shredded coconut over each taco (optional).
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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 | |
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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 |