These gluten-free banana pancakes are filled with Greek yogurt and folded up like tacos!
Oh, hey there, you morning-hating, breakfast-loving human. I know rolling out of bed isn’t exactly the most fun thing ever, but you might just change your mind if you knew you had a delicious breakfast waiting for you. Well, this banana pancake recipe isn’t just delicious—it’s also unique!
These gluten-free banana pancakes get folded up like taco shells, then packed with creamy vanilla Greek yogurt. Sweet banana slices and a dusting of cinnamon top them off for a breakfast spread that will have adults and kids alike eager to spring out of bed.
You know I’m all about pancakes over here, but these are in a league all their own. There’s something satisfying about holding breakfast in your hands. It just makes it taste better. It also makes me nostalgic for being a kid, back when it was acceptable to play with your food. So, take a (much healthier) trip down memory lane with me for a fun spin on this classic food format.
Are These Taco-Style Banana Pancakes Healthy?
Pancakes might not be a traditional health food, but this is about as healthy of a take as you can get. The oat flour base packs a ton of fiber, which will help keep you full and satisfied all morning long. Bananas are rich in potassium, while skim milk and nonfat Greek yogurt are rich in calcium, vitamin D, and protein. You basically have most of your vital nutritional building blocks covered.
There are some sugars here from the honey and the bananas, but these are all-natural sources that cause a smaller blood sugar spike than refined white sugar. If you’re concerned about that, then reserve these pancakes as an occasional treat.
Forget The Fork
Look, I know that pancakes are typically eaten with cutlery, but I’m here to make a humble proposal to put down the fork and knife. Pancakes are the perfect vessel to be folded up, dunked, and devoured. Or, of course, to be filled with your favorite breakfast food pairings, like a scoopful of yogurt, sliced fruit, or even some breakfast sausages or bacon. Any way you slice it, it’s just more fun to turn pancakes into a handheld treat. Plus, friends don’t let friends cut tacos with cutlery.
How Do I Store Leftovers?
Let the pancakes cool completely, then stack them flat with parchment paper in between each layer. They’ll keep in the fridge in an airtight container for up to 3 days. You can also put them in a freezer bag with parchment paper between each pancake; they should last up to 3 months.
Serving Suggestions
Serve your banana pancakes with a side of Air-Fryer Bacon, Breakfast Sausage, or Scrambled Eggs for a little extra protein in the mornings. You could also skip the yogurt and spread each “taco” with a generous serving of homemade Almond Butter or Cashew Butter.
Recipe
Ingredients
For The Tacos:
- 1/2 cup oat flour 50 grams
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 tablespoon cinnamon plus additional for topping
- 1/2 cup very ripe banana mashed
- 2 tablespoons honey
- 1/2 teaspoon vanilla extract
- 1 large egg
- 1/4 cup skim milk
- 1/4 cup + 2 tablespoons nonfat vanilla Greek yogurt
For Topping:
- 1 large banana sliced
- 1 cup nonfat vanilla Greek yogurt
Instructions
- Spray a large griddle with cooking spray and heat to 350 degrees Fahrenheit, or over medium heat.
- In a large bowl, stir together the oat flour, baking powder, salt, and cinnamon. Set aside.
- In a medium bowl, whisk together the mashed banana, honey, vanilla, egg, skim milk, and vanilla Greek yogurt until smooth, and only a few lumps from the banana remain.
- Pour the wet ingredients into the dry ingredients and mix until just combined.
- Drop the batter by scant 1/4-cup measurements onto the 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 the 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.
Nutrition Info:
Recipes written and produced on Food Faith Fitness are for informational purposes only.
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