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.
Tacos for breakfast? Fill your coconut-flavored pancake tacos with vanilla Greek yogurt and tropical fruit like pineapple and kiwi.
Servings and Ingredients
|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
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.
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.
Amounts Per Serving
- Total Fat: 15g
- Cholesterol: 60mg
- Sodium: 400mg
- Total Carbohydrates: 46g
- Protein: 9g