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Raspberry-Banana Breakfast Tacos Recipe

Name: Raspberry-Banana Breakfast Tacos
Prep time: 25 min
Cook time: 5 min
Total time: 30 min
Yield: 4
Ingredients: 3/4 cup all-purpose flour; 3/4 cup whole wheat flour; 3 tablespoons sugar; 2 teaspoons baking powder; 3/4 teaspoon ground cinnamon; 1/2 teaspoon salt; 1 large egg; 1 cup 2% milk; 2 tablespoons canola oil; 1 teaspoon vanilla extract; 1/3 cup cream cheese, softened; 3 tablespoons vanilla yogurt; 1 small banana, sliced; 1 cup fresh raspberries

Taste of Home

My sweet take on breakfast tacos swaps in pancakes for the tortillas! They're so easy and absolutely delicious. Pick your choice of fruits and berries depending on what's in season. —Joan Hallford, North Richland Hills, Texas

Ingredients

3/4 cup all-purpose flour

3/4 cup whole wheat flour

3 tablespoons sugar

2 teaspoons baking powder

3/4 teaspoon ground cinnamon

1/2 teaspoon salt

1 large egg

1 cup 2% milk

2 tablespoons canola oil

1 teaspoon vanilla extract

1/3 cup cream cheese, softened

3 tablespoons vanilla yogurt

1 small banana, sliced

1 cup fresh raspberries

Method

Whisk together flours, sugar, baking powder, cinnamon and salt. Combine egg, milk, canola oil and vanilla; stir into dry ingredients just until moistened.

Preheat a griddle over medium heat. Lightly grease griddle. Pour batter by 1/2 cupfuls onto griddle; cook until bubbles on top begin to pop and bottoms are golden brown. Turn; cook until second side is golden brown.

Meanwhile, beat together cream cheese and yogurt. Spread over pancakes; top with banana and raspberries. Fold up.

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