For a fun Cinco de Mayo breakfast make some Fresh Fruit Pancake Tacos! These are fun and delicious anytime and even make a delicious dessert!
Pancake “Taco Shells”
Serves 1 to 2, made a triple batch for family of 4
2 eggs, or egg substitute
1 large banana
2 TBSP finely ground almond meal, for texture and the color, or you can sub any flour
1 tsp baking powder
1/4 tsp cinnamon
1 tsp vanilla
Fresh fruit for filling, we used strawberries, raspberries, blueberries, and bananas
Fresh Vanilla Whipped Cream (recipe below), whipped coconut, cashew cream, or yogurt
Optional lime zest
Place eggs, banana, flour, baking powder, cinnamon, and vanilla in a blender or magic bullet and blend until smooth. Alternatively you can mash the bananas with a fork, scramble eggs with a fork, and mix everything together by hand with a fork or whisk. Heat a skillet or griddle on the stove on medium. Lightly spray with nonstick spray (I like coconut oil, or coconut oil spray). Pour into hot griddle in desired size. Flip them when they have puffed slightly, are bubbling, and set on edges. Let pancakes cool (to the touch but still warm) on a plate so they will fold without breaking and you can hold them to eat. Fill pancakes with fruit, top with whipped cream or yogurt, optional lime zest and enjoy!
Fresh Vanilla Whipped Cream
1c heavy whipping cream
2 tsp sugar, or sweeter of choice
1tsp pure vanilla
Place heavy cream in a bowl and mix on low for 1-2 minutes until it starts to slightly thicken. Add sweetener and vanilla and whip on high until you get stiff peaks.