Irresistible Pancake Breakfast Tacos
Delightful pancakes filled with savory breakfast ingredients, offering a unique twist on traditional tacos.
Ingrédients
For the Pancake Base
- 1 cup all-purpose flour Can substitute with gluten-free flour.
- 2 tablespoons sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 cup milk Can substitute with almond or oat milk.
- 1 large egg For a vegan option, use a flaxseed egg.
- 2 tablespoons melted butter Can use dairy-free butter.
For the Filling
- 1 cup cooked breakfast sausage, crumbled Can substitute with plant-based sausage crumbles.
- 1/2 cup shredded cheese Cheddar or pepper jack recommended.
- 1/2 cup diced tomatoes
- 1/4 cup sliced green onions
- 1/4 cup sour cream Optional, can use dairy-free sour cream.
Instructions
Preparation
- Gather all your ingredients. Ensure your breakfast sausage is cooked and crumbled, and prepare your diced tomatoes and sliced green onions.
Cooking the Pancakes
- In a large mixing bowl, whisk together the flour, sugar, baking powder, and salt until well combined.
- In a separate bowl, combine milk, egg, and melted butter. Whisk until smooth.
- Pour the wet ingredients into the dry mix, stirring gently until just combined; avoid overmixing.
- Preheat a non-stick skillet over medium heat. Optionally, lightly grease it.
- Pour 1/4 cup of batter onto the skillet for each pancake, cooking for 2-3 minutes before flipping and cooking for an additional 2 minutes until golden brown.
Assembling the Tacos
- Place pancakes on a plate and fill each with crumbled sausage, cheese, tomatoes, and green onions.
- Top with a dollop of sour cream and any additional toppings like avocados or salsa.
Notes
To store leftovers, place in an airtight container in the fridge for up to 3 days. Reheat in a skillet or microwave.