Description
These Savory Pancake Tacos offer a delicious low-calorie breakfast upgrade combining fluffy oat flour pancakes with savory turkey bacon, cheesy egg whites, and flavorful toppings. Perfect for a quick, protein-packed morning meal that’s both satisfying and nutritious.
Ingredients
Scale
Batters and Pancakes
- 1 cup oat flour (can substitute with whole wheat flour or almond flour)
- 1 cup non-fat plain Greek yogurt (use low-fat or dairy-free yogurt as alternatives if needed)
- 1 cup liquid egg whites (can substitute with whole eggs)
- 2 tablespoons honey (can substitute with agave syrup or maple syrup)
- 1 teaspoon vanilla extract (can be omitted or replaced with almond extract)
- 1 teaspoon cinnamon (can be replaced with nutmeg)
Fillings and Toppings
- 4 slices turkey bacon (or regular bacon or vegetarian bacon as alternatives)
- 1 cup shredded cheddar cheese (use any cheese of choice or nutritional yeast for vegan)
- 1 cup liquid egg whites (add spices for extra flavor)
- 1 tablespoon maple syrup (can use fruit compote as an alternative)
- 1 tablespoon salsa (fresh pico de gallo or avocado salsa adds a twist)
Instructions
- Prepare the Pancake Batter: In a mixing bowl, combine the oat flour, Greek yogurt, 1 cup liquid egg whites, honey, vanilla extract, and cinnamon. Whisk the ingredients together until the batter is smooth and free of lumps, ensuring a consistent texture for the pancakes.
- Cook the Tavern Style Turkey Bacon: Heat a skillet over medium heat and cook the turkey bacon slices until they are crispy, about 3-4 minutes per side. Remove and set aside on a paper towel to drain excess grease.
- Cook the Pancakes: Using the same skillet or a non-stick pan, pour small rounds of batter to form pancakes about 4-5 inches in diameter. Cook each pancake for 2-3 minutes on the first side until bubbles form on the surface, then flip and cook an additional 2 minutes until golden and cooked through. Repeat with remaining batter.
- Prepare the Cheesy Egg Whites: In a bowl, mix 1 cup liquid egg whites with shredded cheddar cheese and spices if desired. Pour into the skillet over medium heat and cook gently until the eggs set and the cheese melts, stirring occasionally to create a creamy scramble.
- Assemble the Pancake Tacos: Place a pancake flat on a plate, layer with the cheesy egg whites, add a slice of turkey bacon, and spoon over salsa or pico de gallo. Drizzle with maple syrup or fruit compote for a touch of sweetness.
- Serve and Enjoy: Fold the pancakes like tacos and serve warm immediately for a savory yet lightly sweet breakfast treat.
Notes
- You can substitute oat flour with whole wheat or almond flour to adjust texture and flavor.
- Use low-fat or dairy-free yogurt alternatives to accommodate dietary needs.
- For a vegan variation, replace egg whites with a chickpea flour batter and use nutritional yeast instead of cheddar cheese.
- Adjust sweetness by modifying honey or syrup amounts as per preference.
- Adding spices like black pepper or chili flakes to the eggs can enhance the savory profile.
- Cook pancakes on medium-low heat to prevent burning and achieve fluffiness.
