Tropical Coconut Pancake Tacos

Recipe

Breakfast
Tropical Coconut Pancake Tacos

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Recipe Data

4
Servings
15min
Prep
40min
Total

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    Description

    Tacos for breakfast? Fill your coconut-flavored pancake tacos with vanilla Greek yogurt and tropical fruit like pineapple and kiwi.

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    Servings and Ingredients

    Ingredients
    Serves 4
    QuantityIngredientAdd
    ⅓ c. pineapple, peeled, cored, and chopped
    ⅓ c. mango, peeled, pitted, and chopped
    ⅓ c. kiwi, peeled and chopped
    1 c. Hy-Vee old-fashioned pancake & waffle mix
    1 Hy-Vee large egg
    ¾ c. Hy-Vee 1% low-fat milk
    1 tbsp. Hy-Vee vegetable oil
    ⅔ c. Hy-Vee sweetened flake coconut, divided
    ½ c. honey-vanilla Greek yogurt
    ¼ c. chopped Hy-Vee macadamia nuts

    Things To Grab

    • Nonstick cooking spray
    • Nonstick skillet

    Directions

    1. Combine pineapple, mango, and kiwi in a bowl; set aside. Whisk together pancake mix, egg, milk, and vegetable oil until just combined. Fold in ½ cup coconut.

    2. Spray a nonstick skillet with nonstick spray; heat skillet over medium heat. Pour ¼ of the batter in heated skillet. Spread batter to a 4½-to-5-inch circle. Cook until both sides are golden brown, turning once. Repeat with remaining batter to make 3 more pancakes.

    3. Spread 1 tablespoon yogurt in the center of each pancake. Top each with 2 tablespoons fruit mixture, 1 teaspoon of remaining coconut, and 1½ teaspoon macadamia nuts. Slightly fold each in half to form a taco shape.

    Nutrition facts

    Servings

    400 Calories per serving
    1 pancake taco each

    Amounts Per Serving

    • Total Fat: 15g
    • Cholesterol: 60mg
    • Sodium: 400mg
    • Total Carbohydrates: 46g
    • Protein: 9g

    Daily Values

    0%
    Iron 10%
    0%
    Calcium 15%
    0%
    Vitamin D 6%
    0%
    Potassium 8%