Imagine starting your day with fluffy grain-free pancakes wrapped around crispy bacon, creamy scrambled eggs, and fresh avocado. These Savory Pancake Breakfast Tacos with Bacon, Eggs, and Avocado combine the best of breakfast and tacos into one delicious, easy-to-make meal.
Whether you’re looking for a fun weekend brunch, a protein-packed breakfast, or a creative meal-prep idea, these tacos will keep you full and satisfied while delivering a perfect balance of savory, creamy, and slightly sweet flavors.
Why You’ll Love These Savory Pancake Breakfast Tacos
✔ Unique & Delicious – A creative twist on traditional breakfast foods.
✔ Protein-Packed – Eggs, bacon, and avocado make this a nutrient-rich meal.
✔ Gluten-Free & Grain-Free – Made with coconut flour and tapioca flour.
✔ Quick & Easy – Ready in just 30 minutes!
✔ Customizable – Easily adapt with your favorite fillings and toppings.
These sweet and savory breakfast tacos are the perfect way to start your day!
Ingredients for Savory Pancake Breakfast Tacos
| Category | Ingredient | Amount |
|---|---|---|
| For the Pancakes | Large eggs, whisked | 3 |
| Unsweetened almond milk | ½ cup + 3 tbsp | |
| Maple syrup | 1 tbsp | |
| Vanilla extract | 1 tsp | |
| Coconut flour | ½ cup | |
| Tapioca flour | ½ cup | |
| Baking powder | ½ tsp | |
| Baking soda | ½ tsp | |
| Salt | Pinch | |
| Coconut oil or ghee (for greasing) | As needed | |
| For the Toppings | Bacon | ½ lb |
| Ghee or coconut oil | 2 tbsp | |
| Large eggs | 10-12 | |
| Avocado oil mayo | 2 tbsp | |
| Maple syrup | 1 tbsp | |
| Avocado, thinly sliced | 1 large | |
| Fresh cilantro, chopped | As garnish |
Step-by-Step Instructions
1. Prepare the Pancake Batter
- In a medium bowl, whisk together the eggs, almond milk, maple syrup, and vanilla extract.
- In another bowl, mix the coconut flour, tapioca flour, baking powder, baking soda, and salt.
- Slowly incorporate the dry ingredients into the wet mixture, stirring until smooth.
- If the batter is too thick, add an extra tablespoon of almond milk.
2. Cook the Pancakes
- Heat a non-stick skillet over medium heat and grease with coconut oil or ghee.
- Pour ¼ cup of batter per pancake, spreading slightly to form a small, taco-sized pancake.
- Cook for 2-3 minutes per side, flipping once golden brown.
- Repeat with the remaining batter and set pancakes aside.
3. Cook the Bacon & Eggs
- Cook the bacon in a skillet over medium heat until crispy. Remove and place on a paper towel-lined plate.
- Wipe out the skillet, add ghee or coconut oil, and set to low heat.
- In a bowl, whisk the eggs with a pinch of salt, then scramble them gently in the skillet until soft and fluffy.
4. Assemble the Tacos
- Lay the pancakes flat and place a slice of bacon and a spoonful of scrambled eggs in each one.
- Mix avocado oil mayo with maple syrup and drizzle over the eggs.
- Top with thin avocado slices and fresh cilantro.
5. Serve & Enjoy
- Fold the pancakes like tacos and serve immediately.
- Enjoy the perfect balance of flavors and textures in each bite!
Tips for the Best Pancake Breakfast Tacos
⭐ Use fresh ingredients – High-quality bacon, eggs, and avocado enhance the flavor.
⭐ Keep pancakes warm – Store them in a low-temperature oven while cooking.
⭐ Don’t overcook the eggs – Soft, fluffy scrambled eggs blend best.
⭐ Customize with extra toppings – Try hot sauce, feta cheese, or spinach.
⭐ Make it dairy-free – Use ghee instead of butter, and swap cheese for nutritional yeast.
Nutritional Information (Per Serving – 2 Tacos)
| Nutrient | Amount |
|---|---|
| Calories | ~450 kcal |
| Protein | 24g |
| Carbohydrates | 22g |
| Fat | 32g |
| Fiber | 4g |
These high-protein breakfast tacos will keep you energized all morning!
Serving Suggestions
🥗 With a Fresh Salad – A side of arugula or mixed greens makes it a balanced meal.
🍓 With Fresh Fruit – A bowl of sliced berries or citrus adds natural sweetness.
🥤 With a Smoothie – Try a banana and almond butter smoothie for extra nutrition.
☕ With Coffee or Iced Tea – A bold espresso or refreshing tea pairs perfectly!
These versatile tacos work for breakfast, brunch, or even a light dinner!
Common Mistakes to Avoid
❌ Making Pancakes Too Thick – Keep them thin and taco-sized for easy folding.
❌ Overcooking the Eggs – Scrambled eggs should be soft and creamy.
❌ Skipping the Pancake Resting Time – Let the batter sit for 5 minutes before cooking.
❌ Not Draining the Bacon – Place it on a paper towel to remove excess grease.
❌ Using Unripe Avocados – Make sure they are soft and creamy for the best texture.
By following these simple tips, you’ll get perfect breakfast tacos every time!
Frequently Asked Questions (FAQ)
1. Can I make these tacos ahead of time?
Yes! Store assembled tacos in an airtight container in the fridge for up to 2 days. Reheat gently before serving.
2. Can I freeze the pancakes?
Absolutely! Freeze the cooked pancakes in a sealed bag for up to 3 months. Reheat in a skillet before assembling.
3. What’s a good substitute for bacon?
Try turkey bacon, sausage crumbles, smoked salmon, or sautéed mushrooms.
4. Can I make these keto-friendly?
Yes! Swap maple syrup for sugar-free sweetener, and replace tapioca flour with almond flour.
5. How do I store leftovers?
Keep leftover pancakes and toppings in separate containers in the fridge. Assemble fresh when ready to eat!
6. What’s the best way to reheat them?
- Pancakes: Toast in a hot skillet for 1-2 minutes.
- Eggs & Bacon: Microwave for 30-45 seconds, or warm in a skillet.
Final Thoughts
These Savory Pancake Breakfast Tacos with Bacon, Eggs, and Avocado are a fun, delicious, and satisfying way to start your day. With fluffy pancakes, crispy bacon, creamy avocado, and perfectly scrambled eggs, they offer a balance of sweet, savory, and fresh flavors.
Why settle for plain breakfast when you can enjoy a flavor-packed taco experience? Try these delicious, gluten-free breakfast tacos today!
Print
Savory Pancake Breakfast Tacos with Bacon, Eggs, and Avocado
- Total Time: 30 minutes
- Yield: 4 servings 1x
Description
Start your morning with a fun and delicious twist on breakfast—these Savory Pancake Breakfast Tacos with Bacon, Eggs, and Avocado! Instead of using traditional taco shells, you’ll enjoy soft, grain-free pancakes filled with crispy bacon, fluffy scrambled eggs, creamy avocado, and a touch of sweetness from maple syrup.
Ingredients
For the Pancakes:
- 3 large eggs (whisked)
- ½ cup almond milk (unsweetened, from a carton + 3 tablespoons)
- 1 tablespoon maple syrup
- 1 teaspoon vanilla extract
- ½ cup coconut flour
- ½ cup tapioca flour
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- Pinch of salt
- Coconut oil or ghee (for greasing the pan)
For the Toppings:
- ½ pound bacon
- 2 tablespoons ghee or coconut oil
- 10 –12 large eggs
- 2 tablespoons avocado oil mayo
- 1 tablespoon maple syrup
- 1 avocado (thinly sliced)
- Fresh cilantro (roughly chopped, for garnish)
Instructions
- Make the Pancake Batter: In a medium bowl, whisk the eggs, almond milk, maple syrup, and vanilla extract until well combined. In a separate bowl, mix the coconut flour, tapioca flour, baking powder, baking soda, and salt. Slowly incorporate the dry ingredients into the wet mixture, stirring until you achieve a smooth batter. If needed, add a bit more almond milk for a thinner consistency.
- Cook the Pancakes: Heat a non-stick skillet over medium heat and grease lightly with coconut oil or ghee. Pour about ¼ cup of batter per pancake, spreading slightly to form a small, taco-sized pancake. Cook for 2-3 minutes per side, or until they are golden brown and fully cooked. Repeat with the remaining batter and set the pancakes aside.
- Prepare the Toppings: In a separate skillet, cook the bacon over medium heat until crispy. Remove from the skillet and place on a paper towel-lined plate to drain excess fat. Wipe out the bacon skillet and add the ghee or coconut oil. In a bowl, whisk the eggs with a pinch of salt, then add them to the pan. Cook over low heat, stirring gently until the eggs are scrambled and soft. Remove from heat.
- Assemble the Tacos: Place a few slices of bacon on each pancake “taco,” followed by a spoonful of scrambled eggs. Drizzle with avocado oil mayo mixed with maple syrup for a hint of sweetness.
- Garnish and Serve: Add thin avocado slices to each taco, then sprinkle with fresh cilantro. Serve immediately, enjoying the combination of flavors and textures in each bite.
Notes
- Adjust the pancake thickness – If the batter is too thick, add a little extra almond milk for a thinner consistency.
Crispier bacon option – Bake bacon in the oven at 400°F (200°C) for 15-20 minutes for perfectly crispy strips.
Make it dairy-free – Use ghee instead of butter and swap out cheese for nutritional yeast. - Meal prep friendly – Cook the pancakes and bacon ahead of time, then assemble fresh for a quick breakfast.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: Fusion