Breakfast
Pancake Tacos
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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.
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.
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
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.
No, almond flour is not a 1:1 swap with oat flour.
Yes, totally! Add in some eggs, bacon and top them off with hot sauce or maple syrup.
Other Recipes You May Like
- Blueberry Lemon Ricotta Pancakes
- Vegan Oatmeal Strawberry Shortcake Pancakes
- Cinnamon Roll Pancakes
- Cassava Flour Pancakes
- Lemon Poppyseed Pancakes
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 Instagram, Tiktok or Pinterest!
