Savory Breakfast Pancake Tacos with Avocado
Herb infused savory pancakes serve as the shell for a fresh avocado, egg, and salsa filling. These protein packed breakfast tacos are a wholesome twist on the classic morning meal.
Herbed savory pancake shells filled with creamy avocado and fresh salsa.
Nutrition per serving
Ingredients
pancake batter
filling
Instructions
Prepare the Savory Batter
Combine flour, a pinch of salt, garlic powder, and baking powder in a bowl. Whisk eggs and milk in another bowl then combine with dry ingredients. Fold in the fresh chives. Let the batter rest for five minutes before cooking.
Cook the Pancake Shells
Heat a nonstick skillet over medium heat and coat with cooking spray. Pour 4 inch rounds and cook until bubbles form and edges look dry. Flip and cook for another sixty seconds. Keep warm wrapped in a towel.
Mash the Avocado
Halve and pit the avocados and scoop the flesh into a bowl. Add lime juice and a pinch of salt and mash to a chunky consistency. Do not over mash as the texture adds to the taco experience.
Cook the Eggs
Cook the filling eggs to your preferred style. Soft scrambled or fried sunny side up both work well in these tacos. Season with salt and pepper and cook in a lightly greased pan over medium low heat.
Assemble and Serve
Fold warm pancakes into taco shapes and hold them with your hand or prop in a taco stand. Spread a layer of mashed avocado on the inside, add the egg, and top with fresh pico de gallo. Serve immediately.
Substitutions
Common mistakes
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