Taco-Style Banana Pancake
User Reviews
5
Taco-Style Banana Pancake
Description
Taco-Style Banana Pancake blends oat flour with baking powder, salt, and cinnamon to create a spiced dry mixture. The wet ingredients combine mashed ripe banana, honey, vanilla, egg, skim milk, and vanilla-flavored Greek yogurt, adding natural sweetness and moisture. When mixed just until combined, the batter is portioned onto a heated griddle and spread thin to mimic the size and shape of tacos rather than thick fluffy pancakes.
The pancakes cook until golden brown on both sides, resulting in a soft but more delicate and thin texture. To serve, each pancake is filled with vanilla Greek yogurt, sliced bananas, and a dusting of cinnamon. This filling provides creaminess and fresh fruit flavor that complements the banana-infused pancake base.
The final presentation resembles a taco, highlighting the unique styling and portion size. This recipe offers a distinct twist on traditional pancakes suited for those seeking a balanced sweet breakfast or snack with banana and gentle spice notes.
Ingredients
For The Tacos:
- 1/2 cup oat flour 50 grams
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 tablespoon cinnamon plus additional for topping
- 1/2 cup banana mashed, very ripe
- 2 tablespoons honey
- 1/2 teaspoon vanilla extract
- 1 egg large
- 1/4 cup milk skim
- 1/4 cup + 2 tablespoons Greek yogurt nonfat, vanilla
For Topping:
- 1 banana sliced, large
- 1 cup Greek yogurt nonfat, vanilla
Instructions
- Spray a large griddle with cooking spray and heat to 350 degrees Fahrenheit, or over medium heat.
- In a large bowl, stir together the oat flour, baking powder, salt, and cinnamon. Set aside.
- In a medium bowl, whisk together the mashed banana, honey, vanilla, egg, skim milk, and vanilla Greek yogurt until smooth, and only a few lumps from the banana remain.
- Pour the wet ingredients into the dry ingredients and mix until just combined.
- Drop the batter by scant 1/4-cup measurements onto the heated griddle, and quickly spread out thinly with the back of a spoon. These are supposed to be thin and "tortilla-like," not big and puffy.
- Cook the pancakes until golden brown, about 4-5 minutes. Flip and cook an additional 4-5 minutes.
- Fill each pancake with about 2 tablespoons of vanilla Greek yogurt, a few slices of banana, and a pinch of cinnamon.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 107 kcal
% Daily Value*
| Calories | 107kcal | 5% |
| Carbohydrates | 20g | 7% |
| Protein | 5g | 10% |
| Fat | 1g | 2% |
| Saturated Fat | 0.3g | 2% |
| Polyunsaturated Fat | 0.4g | 2% |
| Monounsaturated Fat | 0.4g | 2% |
| Trans Fat | 0.003g | 0% |
| Cholesterol | 22mg | 7% |
| Sodium | 97mg | 4% |
| Potassium | 199mg | 4% |
| Fiber | 1g | 4% |
| Sugar | 11g | 22% |
| Vitamin A | 62IU | 1% |
| Vitamin C | 2mg | 2% |
| Calcium | 42mg | 4% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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