Fluffy salted caramel pancakes folded into tacos and loaded with fresh fruit, Greek yoghurt and a drizzle of peanut butter. Breakfast just got a serious upgrade.
⏱️ Prep: 3 min
🔥 Cook: 10 min
🍽️ Serves: 3
⏰ Total: 13 min
Nutrition (per serving)
|
202
Calories
|
12.8g
Protein
|
26.3g
Carbs
|
5g
Fat
|
Ingredients
- 1/2 cup Salted Caramel Protein Pancake Mix
- 1/2 cup water (or milk of choice for extra richness)
- 3 tbsp Greek yoghurt (for filling)
- 4-5 strawberries, sliced
- 1/2 banana, sliced
- 30 g blueberries
- 1 tbsp peanut butter (drizzled to serve)
Instructions
Step 1: Combine the Salted Caramel Protein Pancake Mix and water in a bowl and stir until a smooth batter forms.
Step 2: Heat a non-stick pan over medium heat and lightly grease with cooking spray or a little butter.
Step 3: Pour roughly 1/3 of the batter per pancake and cook for 2–3 minutes until bubbles form on the surface, then flip and cook for a further 1–2 minutes until golden.
Step 4: While the pancakes are still warm and pliable, gently fold each one in half to form a taco shell shape.
Step 5: Fill each pancake taco with a spoonful of Greek yoghurt, then top with sliced strawberries, banana and blueberries.
Step 6: Drizzle with peanut butter and serve immediately.
💡 Tips
Pro tip: For extra fluffy pancakes, cover the batter and rest it in the fridge for 10 minutes, totally worth it!
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