Pancake Tacos
Put a little twist into the morning breakfast routine with these creamy and sweet pancake tacos.
Servings: 4 tacos
Equipment
Ingredients
- 1 ⅓ cup Bisquick mix
- ¾ cup milk
- 1 egg
- 1 tablespoon butter melted
- 1 teaspoon vanilla
For Serving
- 1 cup whipped topping thawed (or whip cream)
- 1 cup strawberry greek yogurt or your favorite flavor
- fresh fruit such as strawberries, blueberries, sliced banana or diced peaches
Instructions
- In a large bowl, whisk together the Bisquick mix, milk, egg, melted butter, and vanilla until smooth.
- Heat a griddle or skillet to medium heat (375℉). Lightly grease the surface. Pour ⅓ cupfuls of batter onto the hot griddle. Cook until bubbles form on the surface, about 3 minutes.
- Flip the pancakes and cook for an additional 2-3 minutes or until golden brown. Repeat with the remaining batter. Store cooked pancakes in a sealed container to keep them soft enough to bend into tacos.
- Meanwhile, in a small bowl, combine the Cool Whip and yogurt, stirring until well blended.
- To serve, spoon the yogurt mixture down the center of each pancake. Top with fresh fruit. Fold the pancakes in half to create a taco shape. Serve immediately.
Notes
Leftover pancakes will keep in the refrigerator for 5 days. The creamy filling will keep in the refrigerator for 3 days.
Nutrition
Calories: 333kcal | Carbohydrates: 45g | Protein: 9g | Fat: 13g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.1g | Cholesterol: 63mg | Sodium: 613mg | Potassium: 280mg | Fiber: 1g | Sugar: 21g | Vitamin A: 274IU | Vitamin C: 0.1mg | Calcium: 221mg | Iron: 1mg