Avocado Pancake Breakfast Tacos with Berries

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Avocado Pancake Breakfast Tacos with Berries

50 MINUTES AvocadoBlueberryStrawberry
IDEAL FOR: Breakfast Snack
Serves

8

What’s more fun than pancakes for breakfast? Pancake tacos! And with the addition of avocados and berries, they’re full of antioxidants and a dose of “the good fats.”

INGREDIENTS

  • Pancake Batter
  • 1 cup A/P flour
  • ½ cup masa harina (fine corn flour)
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • 1 Naturipe avocado, peeled, pitted and flesh scooped out
  • 2 cups low fat milk
  • 2 eggs
  • ½ teaspoon vanilla extract
  • Filling
  • 1 cup low fat Greek yogurt
  • 1 cup Naturipe blueberries, washed and dried
  • 1 cup Naturipe strawberries, washed and sliced

DIRECTIONS

Combine flours, baking powder and salt in a small bowl and set aside. Blend remaining batter ingredients in a blender or food processor until smooth. Add dry ingredients and blend just until combined.

Heat a non-stick griddle (or add a bit of oil or butter to a cast iron griddle) to medium/high heat. Pour or ladle batter onto heated griddle ¼ cup at a time to form pancakes that are approximately 4 ½ inches wide. When small bubbles form on top of batter it’s time to flip pancakes.

Place pancakes on cooling rack as they come off the griddle. When all are cooked and cooled, spread a heaping tablespoon of yogurt on each and top with 1/8 cup berries. Fold to achieve taco shape and place in taco holders or wedge them next to each other across a deep serving dish so they maintain their folded shape. Serve with ramekins filled with maple syrup for dunking.

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