Breakfast Pancake Tacos
These breakfast tacos are so fun to eat! They use a pancake as the “taco shell” and they are loaded with hazelnut spread, fresh fruit, whipped cream and a drizzle of chocolate syrup. You kids will be asking for seconds!
Servings 6 servings
Equipment
- 10-inch nonstick skillet
- Medium bowl
- Whisk
Ingredients
- 1.5 cups complete pancake mix
- 1 cup + 2 tablespoons water
- 6 tablespoons hazelnut spread
- 2 cups fresh sliced strawberries
- 2 cups fresh blueberries
- 1.5 cup whipped topping
- Chocolate syrup for serving, if desired
Instructions
To make the tacos
- 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.