Start your morning with a fun twist on breakfast – Pancake Breakfast Tacos! This recipe combines fluffy coconut-tapioca pancakes with savory toppings like crispy bacon, scrambled eggs, creamy avocado, and a touch of maple for a perfectly balanced bite. These breakfast tacos are gluten-free and bring together the best breakfast flavors, creating a memorable meal that’s both delicious and nutritious.
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.
Conclusion:
These Pancake Breakfast Tacos bring a new dimension to breakfast with their unique combination of fluffy coconut pancakes and savory toppings. Perfect for brunch gatherings or family breakfasts, they’re satisfying and full of flavor. Customize with your favorite toppings, and enjoy the deliciously unexpected pairing of pancakes and breakfast taco fillings!
Savory Pancake Breakfast Tacos with Bacon, Eggs, and Avocado
A gluten-free breakfast taco with coconut flourpancakes, bacon, scrambled eggs, avocado, and a touch of maple for asweet-savory combination.
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.