Breakfast

Pancake Tacos

These Pancake Tacos are the perfect addition to add to your breakfast routine. They are made with only three simple ingredients and taste amazing filled with yogurt and your favorite toppings. Perfect for anyone who is vegan, gluten free or just looking for a healthy breakfast idea.

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a bowl that is filled with three pancake tacos that are stuffed with plant based yogurt, fresh fruit, granola and nut butters.

Why You’ll Love This Recipe

  • These Pancake Tacos are made with only three simple ingredients.
  • The perfect addition to your morning breakfast routine.
  • A great way to switch up your morning oatmeal.
  • As written, this recipe is vegan, plant based, dairy free, and gluten free.
  • Totally customizable, feel free to add in your favorite toppings.
  • A fun meal idea for the kiddos.
  • The pancakes are fluffy, chewy and taste like oatmeal but in pancake form!
  • Check out my three ingredient pancakes here for another great idea.

Ingredients And Substitutions

These are the main ingredients and substitutions for Pancake Tacos. Scroll down to the recipe card for a full list of ingredients and instructions.

Use old fashioned rolled oats, not quick oats or steel cut oats. If gluten free, be sure to use certified gluten free rolled oats.

To keep this recipe vegan, use a banana. Otherwise, you can use an egg, or even and egg and a banana.

You can use any type of milk, either plant based if vegan, or regular will work.

A touch of maple syrup to sweeten up the batter. You can also use honey, agave, date syrup or just omit.

Baking powder will help these pancakes rise and have a fluffy texture.

For the toppings, I used plant-based yogurt, fresh fruit and granola. Feel free to get creative here and use your favorite toppings instead.

all the ingredients that you need to make these pancake tacos in individual bowls.

How To Make

ONE: Start by making the pancake batter. In a blender, combine oats, banana and milk. Blend until smooth and creamy.

TWO: Preheat a skillet and grease with non-stick spray. Add on the batter, about 1/4 a cup, when bubbles form on the edges, flip and cook until golden brown on both sides.

THREE: To make folding the tacos easier, use a deep and wide bowl. Then, fill each taco pancake with yogurt and add on all your toppings and enjoy!

Tips And Tricks

Your pancake batter should be thick and not runny. If it’s really running you may have blended too much or added too much liquid. If this is the case, add in more oats and blend once more until you have the right consistency.

I personally love using double cookie scoop to ensure all my pancakes are uniform and the same size, otherwise use a 1/4 cup.

You know the pancake is ready to flip when there are bubbles on the outer edges.

Use a deep bowl or dish when folding your tacos and adding in the fillings. This will allow them to stay folded and uniform.

How To Serve And Store

Serve these pancake tacos warm and filled with your favorite toppings. I personally love using plant-based yogurt, fresh fruit and some crunchy toppings for texture like cacao nibs and granola.

Store pancakes separate from any fillings. Reheat in the microwave for best results, then add in your fillings. Pancakes will stay fresh up to three days in the fridge.

a hand holding one of the pancake tacos that is stuffed with yogurt, fresh raspberries and cacao nibs.

Taste And Texture

These pancake tacos are not overly sweet but instead have a subtle sweet taste and flavor.

The texture of these breakfast tacos are fluffy, dense and chewy. They taste just like oatmeal, but in pancake form.

Frequently Asked Questions

Can I use a different type of flour instead of oats?

I have not tested this recipe with any other flours yet. If you give it a go, please let me know in the comments below.

Will almond flour work?

No, almond flour is not a 1:1 swap with oat flour.

Can I make these pancake tacos savory?

Yes, totally! Add in some eggs, bacon and top them off with hot sauce or maple syrup.

Other Recipes You May Like

If you make these Pancake Tacos, I would really appreciate a comment and rating down below, under the recipe card. Don’t forget to take a picture and tag me over on InstagramTiktok or Pinterest!

Pancake Tacos

These Pancake Tacos are the perfect addition to add to your breakfast routine. They are made with only three simple ingredients and taste amazing filled with yogurt and your favorite toppings. Perfect for anyone who is vegan, gluten free or just looking for a healthy breakfast idea.
PIN RECIPE
PREP TIME:
10 minutes
COOK TIME:
5 minutes
TOTAL TIME:
15 minutes
Author - Hannah

Ingredients

Pancake Tacos
  • 1 banana
  • 1 cup oat flour
  • 2/3 cup almond milk
  • handful of blueberries
Toppings
  • plant based yogurt
  • strawberries
  • raspberries
  • blueberries
  • cacao nibs
  • granola
  • coconut
  • maple syrup
  • almond butter
  • chocolate tahini

SCALE:

1X

YIELDS:

3 pancake tacos

Directions

  1. Start by making the pancake batter. In a blender, combine oats, banana and milk. Blend until smooth and creamy.
  2. Preheat a skillet and grease with non-stick spray. Add on the batter, about 1/4 a cup, when bubbles form on the edges, flip and cook until golden brown on both sides.
  3. To make folding the tacos easier, use a deep and wide bowl. Then, fill each taco pancake with yogurt and add on all your toppings and enjoy!

Notes

  1. Your pancake batter should be thick and not runny. If it's really running you may have blended too much or added too much liquid. If this is the case, add in more oats and blend once more until you have the right consistency.
  2. I personally love using double cookie scoop to ensure all my pancakes are uniform and the same size, otherwise use a 1/4 cup.
  3. You know the pancake is ready to flip when there are bubbles on the outer edges.
  4. Use a deep bowl or dish when folding your tacos and adding in the fillings. This will allow them to stay folded and uniform.

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