Jalapeño Pancake Breakfast Tacos
Prep Time:15 mins
Cook Time:15 mins
Serves:6
- 412 Calories
- 21g Protein
- 25g Total Fat
- 32g Carbs
Picture this: pancake breakfast taco starring the slightly sweet taste of Kodiak® Buttermilk Power Cakes® and the spicy kick of jalapeños. Is your mouth watering yet? Ours is, and we’ve got the recipe to turn that picture into a reality. Now you can enjoy a whole-grain, protein-packed pancake taco filled with a savory blend of pico de gallo, fried eggs, and bacon; this breakfast is crafted for those livin’ their mornings on the edge.
Recipe provided by Moments of Wild
Ingredients
Jalapeño Pancake Tacos
- 1 cup Kodiak Buttermilk Power Cakes Flapjack & Waffle Mix
- 1 cup milk or water
- 1/4 cup fresh jalapeño, finely diced
Pico De Gallo
- 1 cup baby tomatoes, sliced into halves / quarters
- 1/2 jalapeño, seeded and minced
- 1/2 small red onion, minced
- 1 lime, juiced
- 1/4 cup cilantro, finely chopped
- Salt + pepper to taste
Toppings
- Fried egg
- Bacon, cooked
- 1-2 avocados, sliced
- Feta cheese
- Salt + pepper to taste
Directions
Pico De Gallo
- Mix together all ingredients except until combined. Set aside.
* This can be made 1-2 days ahead of time.
Jalapeño Pancake Tacos
- Mix together Kodiak Buttermilk Power Cakes Flapjack & Waffle Mix and milk until smooth.
- Add diced jalapeños and gently fold into batter until just combined.
- Add a bit of butter to your heated pan and cook your pancakes. Pour about 1/4 cup of batter onto your pan for each pancake and allow to cook. Once you see bubbles start to form top of the pancake batter, flip your pancake. Cook until golden brown on both sides.
- Meanwhile, heat a pan over medium heat and cook your fried eggs and bacon.
Assembly
- Place a cooked pancake taco onto a plate. Top with fried egg, 1-2 slices of bacon, and 2-3 slices of avocado. Sprinkle with crumbled feta and a spoonful of pico de gallo as desired.
- Add salt and pepper to taste if desired. Enjoy!
