Raspberry-Banana Breakfast Tacos

  Breakfast

My sweet take on breakfast tacos swaps in pancakes for the tortillas! They're so easy and absolutely delicious. Pick your choice of fruits and berries depending on what's in season.

Raspberry-Banana Breakfast Tacos

Average Rating: 3

TOTAL TIME: Prep: 25 min. Cook: 5 min./batch
YIELD: 4 servings.

Ingredients

  • 3/4 cup all-purpose flour
  • 3/4 cup whole wheat flour
  • 3 tablespoons sugar
  • 2 teaspoons baking powder
  • 3/4 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 1 large egg, room temperature
  • 1 cup 2% milk
  • 2 tablespoons canola oil
  • 1 teaspoon vanilla extract
  • 1/3 cup cream cheese, softened
  • 3 tablespoons vanilla yogurt
  • 1 small banana, sliced
  • 1 cup fresh raspberries

Instructions

  • 1. Whisk together flours, sugar, baking powder, cinnamon and salt. Combine egg, milk, canola oil and vanilla; stir into dry ingredients just until moistened.
  • 2. Preheat a griddle over medium heat. Lightly grease griddle. Pour batter by 1/2 cupfuls onto griddle; cook until bubbles on top begin to pop and bottoms are golden brown. Turn; cook until second side is golden brown.
  • 3. Meanwhile, beat together cream cheese and yogurt. Spread over pancakes; top with banana and raspberries. Fold up.

Nutrition Facts

1 taco: 429 calories, 17g fat (6g saturated fat), 71mg cholesterol, 651mg sodium, 59g carbohydrate (19g sugars, 6g fiber), 11g protein.

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