Description
A fun, healthy and gluten free breakfast that is high protein and only 100 calories per taco! Perfect for back-to-school!
Ingredients
- FOR THE TACOS:
- ½ cups Oat Flour
- ½ teaspoons Baking Powder
- ¼ teaspoons Salt
- ½ Tablespoons Cinnamon, Plus Additional For Topping
- ½ cups Very Ripe Banana, Mashed
- 2 Tablespoons Honey
- ½ teaspoons Vanilla Extract
- 1 Large Egg
- ¼ cups Skim Milk
- 6 Tablespoons Non-fat Vanilla Greek Yogurt
- FOR THE TOPPING:
- 1 cup Non-fat Vanilla Greek Yogurt
- 1 Large Banana, Sliced
Preparation
Spray a large griddle with cooking spray and heat to 350ºF, or medium heat.
In a large bowl, stir together oat flour, baking powder, salt and cinnamon. Set aside.
In a medium bowl, whisk together mashed banana, honey, vanilla, egg, milk and yogurt until smooth, and only a few lumps from the banana remain. Pour wet ingredients into dry ingredienta and mix until just combined.
Drop batter by scant 1/4-cup measurements onto heated griddle, and quickly spread out thinly with the back of a spoon. These are supposed to be thin and “tortilla-like,” not big and puffy. Cook pancakes until golden brown, about 4–5 minutes. Flip and cook an additional 4–5 minutes.
Fill each pancake with about 2 tablespoons of vanilla Greek yogurt, a few slices of banana and a pinch of cinnamon. Devour.
