Sweet & Savory Pancake Tacos
grain-free // gluten-free // dairy-free
These pancake tacos have the perfect combination of sweet and savory flavors for a delicious and filling breakfast.
Ingredients
Pancakes
● 1 package Grain-Free Pancake Mix
● 4 eggs, large
● ½ cup + 1 tbsp canola oil
● ⅓ cup + 2 tbsp almond milk
Carrot Bacon
● 2 large carrots, thinly sliced using a mandolin
● 2 tbsp tahini
● 2 tbsp maple syrup
● 2 tbsp water
● 2 tsp soy sauce
● 1 tsp paprika
Toppings
● Green onion, thinly sliced
● Eggs over easy (7)
● Maple syrup
Directions
1. Start by making the carrot bacon. Preheat your oven to 425F.
2. Place the thinly sliced carrots into
a shallow dish. Place the remaining ingredients into a bowl and whisk until smooth. Pour the
mixture over the carrots and make sure they are all well coated. Let marinate for 20 minutes.
3. Transfer the coated carrots to the pan lined with tin foil. Bake for 15-20 minutes and the edges
have darkened.
4. Meanwhile, prepare your pancakes by mixing together the wet ingredients until smooth. Add in
the Grain-Free Pancake Mix and stir until combined.
5. Prepare a skillet or
pancake pan with non-stick spray and turn on medium heat. Pour a ½ cup of pancake batter
into the center and swirl it around to spread the batter out thinly. Cook the pancakes until
bubbles form, flip and cook the other side until golden brown.
6. Once you remove the pancake
from the pan, fold it in half so it cools in a taco shell shape. Repeat until you have used all the
batter. You should have roughly 7 large pancakes.
7. Assemble pancake tacos with over easy eggs, carrot bacon, green onion and maple syrup. Enjoy!
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