Combine pineapple, mango, and kiwi in a bowl; set aside. Whisk together pancake mix, egg, milk, and vegetable oil until just combined. Fold in ½ cup coconut.
Recipe
Author
Hy-Vee Test Kitchen
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Description
Tacos for breakfast? Fill your coconut-flavored pancake tacos with vanilla Greek yogurt and tropical fruit like pineapple and kiwi.
Servings and Ingredients
Ingredients
Serves 4
| Quantity | Ingredient | Add |
|---|---|---|
| ⅓ c. pineapple, peeled, cored, and chopped | ||
| ⅓ c. mango, peeled, pitted, and chopped | ||
| ⅓ c. kiwi, peeled and chopped | ||
| 1 c. Hy-Vee old-fashioned pancake & waffle mix | ||
| 1 Hy-Vee large egg | ||
| ¾ c. Hy-Vee 1% low-fat milk | ||
| 1 tbsp. Hy-Vee vegetable oil | ||
| ⅔ c. Hy-Vee sweetened flake coconut, divided | ||
| ½ c. honey-vanilla Greek yogurt | ||
| ¼ c. chopped Hy-Vee macadamia nuts |
Things To Grab
- Nonstick cooking spray
- Nonstick skillet
Directions
Spray a nonstick skillet with nonstick spray; heat skillet over medium heat. Pour ¼ of the batter in heated skillet. Spread batter to a 4½-to-5-inch circle. Cook until both sides are golden brown, turning once. Repeat with remaining batter to make 3 more pancakes.
Spread 1 tablespoon yogurt in the center of each pancake. Top each with 2 tablespoons fruit mixture, 1 teaspoon of remaining coconut, and 1½ teaspoon macadamia nuts. Slightly fold each in half to form a taco shape.
Nutrition facts
Servings
400 Calories per serving
1 pancake taco each
Amounts Per Serving
- Total Fat: 15g
- Cholesterol: 60mg
- Sodium: 400mg
- Total Carbohydrates: 46g
- Protein: 9g
Daily Values
0%
Iron 10%
0%
Calcium 15%
0%
Vitamin D 6%
0%
Potassium 8%