Protein Fruit Pancake Tacos
Breakfast
Vegetarian
high protein
breakfast
pancakes
fruit
brunch
Kelton Maloy · ★★★★★
Protein Fruit Pancake Tacos
PREP 15 minutes · COOK 10 minutes · SERVES 2
2 SERV
EASY
15 minutes
10 minutes
Ingredients
0 of 15 gathered
For the Pancake Tacos
1/2 cup oat flour
1/4 cup vanilla protein powder of choice
1 teaspoon baking powder
1/4 teaspoon salt
1 large egg
1/2 cup milk
1/4 cup plain Greek yogurt
1 teaspoon vanilla extract
Avocado oil spray
For the Yogurt Sauce
1/2 cup plain Greek yogurt
1 tablespoon maple syrup
1/2 teaspoon vanilla extract
For the Toppings
1 cup chopped fruit of choice
2 tablespoons fresh mint, torn or thinly sliced
Store bought caramel sauce of choice, for drizzling
Method
1
Whisk the oat flour, protein powder, baking powder, and salt in a medium bowl.
2
In a second bowl, whisk the egg, milk, Greek yogurt, and vanilla until smooth.
3
Pour the wet ingredients into the dry ingredients and stir just until combined. Add another splash of milk if needed so the batter is thick but pourable.
4
Heat a nonstick skillet over medium low heat and lightly coat it with avocado oil spray.
5
Spoon about 3 tablespoons of batter into the skillet and gently spread it into a thin 4 inch round. Cook for 60 to 90 seconds, flip, and cook for another 30 to 45 seconds. Repeat to make 6 pancakes.
6
Stack the warm pancakes inside a clean kitchen towel as you cook. The steam keeps them soft enough to fold.
7
Stir together the Greek yogurt, maple syrup, and vanilla for the sauce.
8
Fold each pancake into a taco shape. Fill with yogurt sauce and chopped fruit, then finish with fresh mint and caramel sauce.
Macros
370
Calories
29g
Protein
7g
Fat
49g
Carbs
Per serving · approximate values
Questions People Ask
Can I make these ahead?
Yes. Cook the pancakes up to 2 days ahead, refrigerate them with parchment between each one, then warm them briefly and fill just before serving.
Can I use any protein powder?
Yes, but the texture can vary. Add a splash more milk if the batter gets too thick and avoid overcooking the pancakes.
What fruit works best?
Strawberries, blueberries, kiwi, mango, peaches, and bananas all work. Cut everything small and avoid fruit that is extremely wet.
Can I make them dairy free?
Use your favorite dairy free yogurt and milk, then confirm your protein powder and caramel are dairy free. The macros will change.
Storage
Store the pancakes, yogurt sauce, fruit, and caramel separately in the refrigerator. Pancakes keep up to 2 days and yogurt sauce up to 4 days. Reheat pancakes for 10 to 15 seconds before folding, then assemble just before eating.