Description
Protein Pancake Tacos – Sweet, Protein-Packed Brunch
Prep Time: 10 min
Cook Time: 15 min
Total Time: 25 min
Ingredients
For the Protein Pancakes:
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1 cup oat flour (or blitz 1 cup oats to make flour)
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1 scoop vanilla protein powder
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1 tsp baking powder
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1/2 tsp cinnamon
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1 large egg
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1/2 cup unsweetened almond milk (or milk of choice)
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1 tsp vanilla extract
For the Filling & Berry Syrup:
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1 cup Greek yogurt (whipped if desired)
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1 cup fresh mixed berries (strawberries, blueberries, raspberries)
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1 cup frozen mixed berries
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1 tbsp maple syrup or honey
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1 tbsp chia seeds
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Splash of lemon juice
Optional Toppings:
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Extra fresh berries
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Mint leaves
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Drizzle of leftover berry syrup
Instructions
1. Make the Pancake Batter
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In a blender or bowl, combine oat flour, protein powder, baking powder, cinnamon, egg, almond milk, and vanilla.
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Blend or whisk until smooth. Let rest 5 minutes for best texture.
2. Cook the Pancakes
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Heat a non-stick skillet over medium heat, lightly greased if needed.
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Pour ~1/4 cup batter per pancake, spreading to a 4–5 inch circle.
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Cook 2–3 minutes until bubbles form, flip, and cook 1–2 more minutes.
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Remove and let warm pancakes cool slightly.
3. Make the Berry Chia Syrup
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In a small saucepan, combine frozen berries and maple syrup over medium heat.
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Mash slightly with a fork, cook 5–7 minutes until juices release.
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Remove from heat, stir in chia seeds and lemon juice. Let sit 5–10 minutes to thicken.
4. Assemble the Pancake Tacos
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Fold pancakes in half taco-style.
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Spread a layer of Greek yogurt inside each.
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Add fresh berries.
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Drizzle with the chia berry syrup.
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Garnish with extra berries, mint, or syrup if desired.
Notes
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Dry pancakes? Batter too thick or overcooked; thin with extra milk, cook medium heat.
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Cracks when folding? Warm, soft pancakes fold best; small cracks are fine.
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Prep ahead: Cook pancakes in advance, store in fridge, reheat gently. Syrup keeps 5 days in fridge.
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No blender? Use a coffee grinder or pre-made oat flour.
Nutrition
- Calories: 280Cal Per Serving
- Fat: 7g
- Carbohydrates: 32g
- Protein: 18g