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A white table background with rainbow pancake tacos, oj, and silverware.

Rainbow Pancake Tacos

  • Author: Fork & Beans
  • Prep Time: 15 mins
  • Cook Time: 10 mins
  • Total Time: 25 mins
  • Yield: 6 Pancake Tacos 1x

Scale

Ingredients

Pancake “Tortillas”:

  • 1 c. + 2 Tbsp. Cara’s gluten free flour mix
  • 1 Tbsp. flaxseed meal
  • 2 tsp. granulated sugar
  • 1 tsp. baking powder
  • ½ tsp. baking soda
  • 1 c. original and unsweetened almond milk
  • 1 Tbsp. oil (for oil free, use unsweetened apple sauce)
  • 1 tsp. apple cider vinegar

Rainbow Fruit Salad:

  • 5 strawberries, chopped
  • 1/2 c. blueberries
  • 1/2 c. raspberries
  • 1/2 c. mandarine oranges, drained
  • 2 kiwis, peeled and chopped

Instructions

  1. Whisk together the dry ingredients in a large Pyrex measuring cup.
  2. Add all the wet ingredients and mix until completely smooth.
  3. Heat up a skillet on medium-high.
  4. Spoon a couple of tablespoons of the pancake batter into the skillet. Start from the middle of the pancake and work your way out with a spatula or the back of a spoon. You want to thin it out a little and create a larger pancake.
  5. Flip over once air bubbles from and the pancake is easy to pick up with a spatula and flip.
  6. Cut up the fruit salad and place in a bowl.
  7. Serve the pancake tacos with yogurt and fruit.