Savory Pancake Tacos

$For tasty savory pancake tacos, gather these key items: - 1 cup all-purpose flour - 1 cup buttermilk (or milk with 1 tablespoon vinegar added) - 1 large egg - 1 teaspoon baking powder - 1/2 teaspoon baking soda - 1/2 teaspoon salt - 1/2 cup shredded cheese (cheddar or Mexican blend) - 1 small jalapeño, finely chopped (optional) These main ingredients create a fluffy and flavorful pancake base. The buttermilk adds a nice tang and moisture. The cheese gives your pancakes a cheesy flavor that makes them special. You can add more fun to your savory pancake tacos with these toppings: - 1 avocado, sliced - 1 cup cooked black beans - 1 cup pico de gallo - Fresh cilantro for garnish - Sour cream for topping These toppings bring freshness and creaminess to your tacos. The black beans add protein, while pico de gallo gives a burst of flavor. If you need to swap out ingredients, here are some ideas: - Use whole wheat flour for a healthier option. - Try almond milk if you want a dairy-free version. - Replace cheese with nutritional yeast for a vegan twist. - Skip the jalapeño if you prefer no spice. These substitutions still keep your savory pancake tacos delicious. You can customize them to fit your diet or taste. {{ingredient_image_1}} To begin, gather your ingredients. You will need: - 1 cup all-purpose flour - 1 teaspoon baking powder - 1/2 teaspoon baking soda - 1/2 teaspoon salt - 1 cup buttermilk (or milk with 1 tablespoon vinegar) - 1 large egg - 1/2 cup shredded cheese - 1 small jalapeño, finely chopped (optional) In a large bowl, mix the flour, baking powder, baking soda, and salt. Stir until blended. In another bowl, whisk together the buttermilk and egg. Combine the wet and dry mixes gently. Don’t overmix! Fold in the shredded cheese and jalapeño if you like some heat. Next, heat a non-stick skillet over medium heat. Lightly grease it with cooking oil. Pour a ladleful of batter into the skillet, making a round shape about 6 inches wide. Cook until bubbles form on the surface, which takes around 2 to 3 minutes. Flip the pancake and cook for another 2 minutes until golden brown. Repeat this until you have about 6 to 8 pancakes. Now it's time to bring it all together. Warm your black beans in a small saucepan. To assemble, take one pancake and add a spoonful of black beans, a few slices of avocado, and a good amount of pico de gallo. Fold the pancake like a taco. Repeat this for the rest of the pancakes. Serve warm, topped with fresh cilantro and a dollop of sour cream. Enjoy your tasty savory pancake tacos! To get the best pancake texture, mix your batter gently. Overmixing causes tough pancakes. The batter should look slightly lumpy; it's okay! Let it rest for a few minutes. This helps the pancakes rise better when cooked. Use a non-stick skillet for even cooking. Medium heat is key; too hot will burn the pancakes. You can amp up the flavor of your pancakes easily. Add spices like cumin or smoked paprika to the batter. Fresh herbs, like chopped cilantro or green onions, can also brighten the taste. If you like heat, include more jalapeños or even a pinch of crushed red pepper. Topping with sour cream adds creaminess and balances the flavors. One common mistake is not prepping the skillet right. Make sure it’s hot and lightly greased before pouring the batter. If you flip too soon, the pancake may fall apart. Also, don’t skip the cheese! It adds great flavor and helps hold the taco together. Lastly, avoid stacking hot pancakes without parchment paper; they may stick together. Pro Tips Use Room Temperature Ingredients: Make sure your egg and buttermilk are at room temperature for a smoother batter and fluffier pancakes. Customize Your Fillings: Feel free to add other toppings like grilled chicken, sautéed vegetables, or different cheeses to create your perfect taco pancake. Keep Pancakes Warm: If you're making a large batch, keep the cooked pancakes warm in a low oven (around 200°F) until you're ready to serve. Experiment with Spices: Add spices like cumin or smoked paprika to the pancake batter for an extra layer of flavor that complements the toppings. {{image_2}} You can easily adapt savory pancake tacos for vegetarians and vegans. For vegetarian tacos, use cheese made from plants. For vegans, swap the egg with flaxseed meal. Mix one tablespoon of flaxseed meal with three tablespoons of water. Let it sit for a few minutes until it thickens. Also, use almond or soy milk instead of buttermilk. This way, you keep the flavor while being plant-based. Adjust the spice level to suit your taste. If you like heat, add more jalapeños to the batter. You can also include diced green chilies for extra kick. For a milder option, skip the jalapeños and use sweet bell peppers instead. This helps keep the pancakes flavorful without the heat. Your savory pancake tacos can be as creative as you want! Instead of black beans, try refried beans or lentils. For extra crunch, add some corn or diced bell peppers. You can even use pulled pork or seasoned chicken for a heartier meal. Top with fresh salsa, guacamole, or even a drizzle of hot sauce. Each twist makes a new flavor adventure every time you serve these tacos. To store leftover pancake tacos, let them cool first. Place them in an airtight container. You can keep them in the fridge for up to three days. If you plan to eat them later, keep the toppings separate. This keeps the pancakes fresh and prevents sogginess. To reheat, you can use a skillet or microwave. For the skillet, warm it on medium heat. Add a little oil and heat each taco for about one minute on each side. This makes them crispy again. For the microwave, place the taco on a plate. Heat for about 30 seconds. Check if it’s warm enough. If not, heat in 10-second bursts until hot. You can freeze savory pancakes too! Let them cool completely. Then, stack them with parchment paper in between. Place them in a freezer bag or airtight container. They will last up to three months. When you’re ready to eat, thaw them overnight in the fridge. Reheat as mentioned above. Enjoy your tasty taco anytime! Savory pancake tacos are a fun twist on traditional pancakes. They are made from a savory batter that includes flour, buttermilk, and cheese. You cook these pancakes until they are golden brown and then fill them like tacos. Fillings can include black beans, avocado, and pico de gallo. The result is a tasty meal that combines breakfast and lunch. You can enjoy them for any meal of the day. Yes, you can easily make these pancakes gluten-free. Simply replace all-purpose flour with a gluten-free flour blend. Ensure the blend you use has a good structure to hold the pancake together. You may also need to adjust the liquid slightly. Always check that other ingredients, like baking powder, are gluten-free too. This way, everyone can enjoy savory pancake tacos. You can customize the fillings to match your taste. Start with cooked black beans, which add protein and fiber. Then, add sliced avocado for creaminess. You can also include salsa or pico de gallo for a fresh bite. For extra flavor, try adding cooked chicken, ground beef, or grilled veggies. Don't forget toppings like sour cream or fresh cilantro to enhance the dish. The options are endless! Savory pancake tacos offer a fun twist on a favorite dish. We explored key ingredients and how to prepare them. Remember, you can customize toppings and fillings to your taste. Use my tips to avoid common mistakes and achieve the best texture. Plus, the variations, from vegetarian to spicy, keep things exciting. You can store leftovers and enjoy them later. Dive into this easy recipe, and make it your own! Enjoy your tasty pancake tacos any time.$

Delicious pancakes filled with black beans, avocado, and pico de gallo, perfect for a savory twist on tacos.

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Prep Time 15

Cook Time 15

Total Time 30

Course Main Course

Cuisine Mexican

Servings 4

Calories 250 kcal

Ingredients

1 cup all-purpose flour
1 cup buttermilk (or milk with 1 tablespoon vinegar added)
1 large egg
1 teaspoon baking powder
0.5 teaspoon baking soda
0.5 teaspoon salt
0.5 cup shredded cheese (cheddar or Mexican blend)
1 small jalapeño, finely chopped (optional)
1 whole avocado, sliced
1 cup cooked black beans
1 cup pico de gallo
to taste Fresh cilantro for garnish
to taste Sour cream for topping

Instructions

In a large mixing bowl, combine the flour, baking powder, baking soda, and salt. Mix well.
In another bowl, whisk together the buttermilk and egg until well combined.
Pour the wet ingredients into the dry ingredients, mixing gently until just combined. Fold in the shredded cheese and chopped jalapeño if using.
Preheat a non-stick skillet or griddle over medium heat and lightly grease it with cooking oil.
Pour a ladleful of the batter into the skillet, spreading it into a round shape (about 6 inches in diameter). Cook until bubbles form on the surface, about 2-3 minutes.
Flip the pancake and cook the other side until golden brown, about 2 minutes more. Repeat with the remaining batter to make about 6-8 pancakes.
Once all pancakes are cooked, warm the black beans in a small saucepan.
To assemble, take one pancake and layer it with a spoonful of black beans, a few slices of avocado, and a generous helping of pico de gallo.
Fold the pancake in half like a taco and repeat with the remaining pancakes.
Serve warm, garnished with fresh cilantro and a dollop of sour cream on top.

Notes

Feel free to customize with your favorite toppings.

Keyword pancakes, savory, tacos