Easy Pancake Breakfast Tacos
Here’s a fun take on breakfast tacos, with pancakes standing in for tortillas. For ease and convenience, we call for frozen pancakes; their hearty texture is perfect here. To balance the slight sweetness of the pancakes, try using a spicy or smoky salsa.
8 item(s), about 36 grams each
6 large egg(s)
Shredded reduced-fat Mexican-style cheese
Fat free salsa
- Heat the pancakes according to the package directions; cover and keep warm.
- In a medium bowl, whisk together the eggs, salt, and black pepper. Coat a medium nonstick skillet with cooking spray and heat over medium-low. Add the egg mixture to the pan; cook, stirring frequently to scramble, until the eggs are set, 3 to 4 minutes.
- Arrange the pancakes on a work surface; top evenly with the scrambled eggs. Divide the cheese, salsa, and scallions evenly among the pancakes. Fold the pancakes over like a taco.
- Serving size: 1 taco