Anyone know what time it is?
Oh yeah, it’s…..
TACO TIME!!! Woop woop!!! Who says tacos are strictly a dinner thing? Naaaaaa, not for me. Tacos should be for every meal. Shoot, breakfast tacos, dessert tacos, the possible creations are endless. Tacos are glorious, versatile works of art that should be utilized more often than they are. So that’s why I’m going to take this time to preach to you about breakfast tacos.
Are you a toppings person? For meeeeee, I live and die for toppings. All the toppings. But I always struggle getting all my toppings with my pancake in one bite. That is, until I started making pancakes tacos! What could be better than stuffing a pancake with your favorite toppings and then picking it up and getting all that amazing delicious goodness in one bite?! I’ll letcha know right now, the answer is nothing.
Anddddd, let me give you a situation. Say you have a stack of pancakes sitting in front of you. You only have one pancake to put toppings on. What this means is you’re stuck having your pancakes with whatever you choose to top that stack with. But this is not the case with pancake tacos! No, no my friends. Each pancake taco can have whatever toppings you darn well please! So each pancake is a new adventure for your taste buds. I personally like to go for one berry-filled taco with some coconut cream and then mix in one with maybe some peanut butter, banana, and carob chip action, and then another with some dairy free cream cheese and fruit or just another nut butter one! Really the combinations are endless.
Now normally once you’ve stuck with me to this point in my rambling, I would begin to go into the health benefits of something in the recipe. But I’m feeling feisty today so I’m going to switch things up. Instead of going into the health value of something IN this recipe, I’m going to talk about this recipe as a whole. There’s nothing extra special about this pancake recipe except that I made it. From scratch. (And it’s pretty great that it’s dairy-free, gluten-free, and refined sugar-free, but that’s besides the point for now).
I don’t like buying pancake batters from the store because you never know what potentially unhealthy extra ingredients companies are sneaking in to make it taste better. Like, what’s that extra thing at the end of the ingredient list that’s 100 letters long and sounds like some chemical from Mars? I don’t want to be putting whatever xylitonamipherololipherin is into my body. That just doesn’t sound good. And sure, there are definitely some mixes that are completely good for you and don’t have crazy added ingredients in them, but it’s just more preferable for me to make my own and know every single ingredient that I’m putting into my body. Hey, you only get one body, you might as well treat it right! It’ll treat you well in return, I promise.
So that’s my spiel about the magnificent creation that is a pancake taco, I hope you enjoyed it. Now, did I mention it’s taco time?! What’re you still doing here!!
Banana Pancake Tacos
- 4 free range eggs
- 2 ½ small bananas
- 1 ½ cups Bob’s Red Mill gluten-free rolled oats
- 1 tsp baking powder
- ½ tsp vanilla extract
- ½ tsp cinnamon
- Coconut oil to grease the griddle
- Pic’s Peanut butter
- Homemade chocolate coco-nut butter (roasted mixed nuts, cocoa powder, coconut oil, cinnamon)
- Fresh fruit (I used bananas, raspberries, blueberries, strawberries, and blackberries)
- Carob chips
- Unsweetened shredded coconut
- Vegan coconut whip (coconut cream, maple syrup, vanilla extract whipped together)
- Combine all ingredients for the pancakes (except coconut oil) in a high-powered blender and blend until smooth.
- Turn your griddle (or pan) to medium heat and grease with coconut oil. Once it’s hot, pour your pancake batter on and cook until bubbles appear on the surface. Flip pancakes and cook for another 1 to 2 minutes on the other side.
- Remove the pancakes once they are fully cooked and allow to cool slightly. Arrange on a plate and add your toppings. Fold up and eat like a taco.