Pancake Tacos


    Pancake Tacos

    Pancake Taco Ingredients:

    1 cup gluten free baking flour
    1 tsp baking powder
    1/4 tsp salt
    1 tbsp granulated erythritol
    1 egg
    1/2 cup almond milk
    1 tsp apple cider vinegar
    3 strips cooked turkey bacon
    2 eggs, scrambled
    1 tbsp chopped green onion
    1 packet Salted Caramel Peanut Butter

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    Pancake Tacos
    1. Prepare a skillet with non-stick spray and medium heat.
    2. In a large bowl, whisk together the flour, baking powder, salt and granulated erythritol.
    3. Add in the egg, milk, vanilla and apple cider vinegar and whisk until smooth.
    4. Cook pancakes 1/3 cup a time until golden brown, flip and cook the other side until golden.
    5. Gently fold the pancake in half before it cools. Repeat until you have used all the batter.
    6. Assemble: Cut the turkey bacon in half and place in the pancake taco. Top with scrambled eggs and green onion. Drizzle peanut butter over the tacos before serving.
    Recipe Notes

    Macros per serving:

    Calories: 172
    Fat: 7g
    Carbs: 20g
    Protein: 7g

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