Name: Raspberry-Banana Breakfast Tacos
Prep time: 25 min
Cook time: 5 min
Total time: 30 min
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; 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

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. —Joan Hallford, North Richland Hills, Texas

Watch How to Make Raspberry-Banana Breakfast Tacos

TEST KITCHEN APPROVED

Raspberry-Banana Breakfast Tacos

0 | 0 Reviews Add your review

Yield:4 servings

Prep:25 min

Cook:5 min

Save Saved Saving email print

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
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

Text Ingredients

Shop Recipe

Directions

Whisk together flours, sugar, baking powder, cinnamon and salt. Combine egg, milk, canola oil and vanilla; stir into dry ingredients just until moistened.

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.
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.

Loading Popular in the Community