- 1 ½ cups complete pancake mix
- 1 cup + 2 tablespoons water
- 6 tablespoons hazelnut spread
- 2 cups fresh sliced strawberries
- 2 cups fresh blueberries
- 1 ½ cups whipped topping
- Chocolate syrup for serving, if desired
Heat skillet over medium heat.
In a medium bowl, whisk together pancake mix and water.
Cook pancakes in hot skillet, using about ⅓ cup batter to make a 6-inch pancake. Do not flip pancake until air bubbles form over the entire surface of pancake. Continue process, making about 6 pancakes. Remove each from pan and allow to cool slightly.
To assemble tacos, spread 1 tablespoon hazelnut spread in a thin layer over each pancake. Gently fold pancake in half and fill with sliced strawberries and blueberries. Top with dollops of whipped topping. Drizzle with chocolate syrup, if desired.
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