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
Scale
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