Fruity Pancake Tacos Recipes

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FRUITY PANCAKE TACOS



Fruity Pancake Tacos image

Skip the utensils. Taco-shaped pancakes are a sweet and delicious hands-on way to enjoy yogurt, fresh berries and whipped cream.

Provided by Annalise Sandberg

Categories     Breakfast

Time 20m

Yield 4

Number Of Ingredients 9

1 cup Original Bisquick™ mix
2 tablespoons sugar
1/4 teaspoon baking soda
1 cup vanilla Greek yogurt
1/2 cup milk
1 egg
1 cup whipping cream
1 cup vanilla Greek yogurt
Fresh fruit such as strawberries, raspberries and blueberries

Steps:

  • In medium bowl, mix Bisquick mix, sugar and baking soda. In small bowl, beat 1 cup yogurt, the milk and egg with whisk. Add to dry ingredients, and beat until combined. Batter will be lumpy.
  • Pour by 1/3 cupfuls onto greased hot skillet. Cook until edges are dry and bubbles appear on surface, about 3 minutes. Turn; cook on other side an additional 2 minutes. Repeat with remaining batter.
  • Meanwhile, beat whipping cream until soft peaks form. Add 1 cup yogurt, and beat to stiff peaks.
  • To serve, spoon whipped cream mixture on center of each pancake. Top with fresh fruit. Fold pancakes in half, and serve like tacos.

Nutrition Facts : ServingSize 1 Serving

PANCAKE TACOS



Pancake Tacos image

Provided by Food Network

Categories     main-dish

Time 2h

Yield 6 to 8 servings

Number Of Ingredients 19

4 large eggs
2 1/2 cups whole milk
1 tablespoon granulated sugar
1 teaspoon ground cinnamon
Pinch kosher salt
1 cup all-purpose flour
2 tablespoons unsalted butter, melted
1/2 cup water
1/2 pound thick-cut bacon, sliced into 1/2-inch pieces
1/2 cup pecans, chopped
3 large Granny Smith apples, peeled, cored and cut into 1/2-inch slices
Pinch kosher salt
1/4 cup maple syrup
1/2 teaspoon ground cinnamon
Neutral cooking oil (like canola) or nonstick cooking spray, for the pan
4 ounces cream cheese, at room temperature
1/2 cup confectioners' sugar
1/2 teaspoon vanilla extract
2 to 4 tablespoons whole milk

Steps:

  • For the pancakes: Whisk together the eggs, milk, granulated sugar, cinnamon and salt in a medium bowl. Sift the flour into a large bowl and whisk in the wet ingredients until just combined. Gently stir in the melted butter and let rest at room temperature for 30 minutes. (Alternatively, you can refrigerate the batter overnight.)
  • Preheat the oven to its lowest setting. Place a parchment-lined baking sheet inside.
  • For the filling: Line a plate with a paper towel. Place the water and bacon into an ovenproof skillet over high heat. Bring to a boil, stirring to make sure the bacon pieces are separated. Allow the water to boil off, then continue cooking the bacon, stirring occasionally, until almost brown and crisp. Add the pecans and continue to cook, 1 minute, then remove the pecans and bacon to the lined plate and pour off all but 1 tablespoon of the fat.
  • Turn the heat to medium and add the apple slices and salt. Cook, stirring, until golden and fork tender, 10 to 15 minutes, then add the maple syrup and cinnamon. Place in the oven to keep warm.
  • Lightly brush a small nonstick skillet with oil or coat it with cooking spray, then heat over medium heat.
  • Pour in about 1/4 cup of batter and swirl the pan until the bottom is covered. Cook until the sides are set and the top is bubbly, about 2 minutes. Gently flip and cook until the bottom is set, another 30 seconds, then slide onto the baking sheet in the oven to keep warm. Repeat the process until all the pancakes are done.
  • Whisk together the cream cheese, confectioners' sugar and vanilla in a stand mixer until fluffy. Add the milk a tablespoon at a time to make a runny glaze.
  • Fill each pancake with the hot apples and drizzle with the glaze, then top with the bacon and pecan mixture. Fold over like tacos and serve immediately.

FRUITY DESSERT TACOS



Fruity Dessert Tacos image

Here's a dessert you can feel good about eating! Fresh fruit and zippy jalapeno make a tasty filling for sweetened tortillas. Fruit-flavored yogurt or honey can be drizzled over the tortillas if desired. -Diane Halferty, Corpus Christi, Texas

Provided by Taste of Home

Categories     Desserts

Time 15m

Yield 2 servings.

Number Of Ingredients 8

3 teaspoons sugar, divided
1/2 teaspoon ground cinnamon
1/2 cup cubed fresh pineapple
1/2 cup sliced peeled kiwifruit
1/2 cup sliced fresh strawberries
1 teaspoon chopped seeded jalapeno pepper, optional
2 whole wheat tortillas (8 inches), room temperature
Butter-flavored cooking spray

Steps:

  • Mix 2 teaspoons sugar and cinnamon. In another bowl, toss fruit with remaining sugar and, if desired, jalapeno., Coat both sides of tortillas with cooking spray. In a large skillet, cook tortillas until golden brown, 45-60 seconds per side., Remove from pan and dust immediately with sugar mixture. Top with fruit mixture; fold to serve.

Nutrition Facts : Calories 227 calories, Fat 4g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 172mg sodium, Carbohydrate 43g carbohydrate (17g sugars, Fiber 5g fiber), Protein 5g protein.

FRUITY PANCAKE TACOS



Fruity Pancake Tacos image

Make a pancake breakfast more fun with this yogurt-filled, fruit-topped version.

Provided by Yoplait

Categories     Yoplait

Time 15m

Yield 2

Number Of Ingredients 3

4 small cooked buttermilk pancakes, cooled to room temperature
1 (4 ounce) container Yoplait® Greek 100 Whips!® Strawberry Mist yogurt
½ cup fresh fruit (such as sliced strawberries, blueberries and raspberries)

Steps:

  • Place pancakes on plate; fold up sides of each like a taco. Spoon about 2 tablespoons yogurt into each pancake taco. Top with fruit. Serve immediately.

Nutrition Facts : Calories 228.2 calories, Carbohydrate 42.1 g, Cholesterol 6.5 mg, Fat 2.5 g, Fiber 2.1 g, Protein 8.5 g, SaturatedFat 0.6 g, Sodium 391.9 mg, Sugar 2 g

FRUITY PANCAKES



Fruity Pancakes image

These pancakes are fun and easy, especially for kids. The fruit in the pancakes go well with maple syrup. Whenever I make these, I never have any leftovers. Serve hot with maple syrup or fresh strawberries.

Provided by |{arli~

Categories     Breakfast and Brunch     Pancake Recipes     Baked Pancake Recipes

Time 20m

Yield 4

Number Of Ingredients 6

2 cups all-purpose flour
1 cup white sugar
1 teaspoon baking soda
½ teaspoon salt
2 egg whites, beaten
1 (15.25 ounce) can fruit cocktail, drained

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Coat two non-stick baking sheets with cooking spray.
  • Sift together the flour, sugar, baking soda, and salt. Gradually beat the flour mixture into the egg whites to form a batter. Evenly fold the fruit cocktail into the batter. Dollop the batter in 2 tablespoon portions onto the prepared baking pans, leaving at least 2 inches between pancakes.
  • Bake in preheated oven until puffed and golden brown, 10 to 15 minutes.

Nutrition Facts : Calories 478.1 calories, Carbohydrate 110.5 g, Fat 0.6 g, Fiber 2.8 g, Protein 8.8 g, SaturatedFat 0.1 g, Sodium 638.6 mg, Sugar 61.8 g

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