Cinco de Taco

It’s never too early to taco. Amiright? Kicking off cinco de mayo with these sweet potato pancakes stuffed with gooey peanut butter and banana, then drizzled with a rich vegan cacao sauce and carob chips (pancake tacos!). Excuse me while I face plant into these.

Is there any food more perfect than tacos? Don’t think about it too hard. It’s an easy no. Savory or sweet, crunchy or soft, breakfast or dinner and everything in between means a million ways to indulge in these carriers of awesome sauce. This particular Saturday I went the sweet route, but with a twist. Believe it or not, these fluffy folded morsels are made with just two ingredients: sweet potatoes and eggs.

I was skeptical the first time I made these golden stacks, but they were surprisingly light and deceptively…pancake-like. The trick is mashing well enough to get a smooth consistency. I’ve read that some people will even put the sweet potato in a blender, but I didn’t find that necessary. I also despise dishes, so I’m a seeker of simple recipes.

Seriously though, these pancake tacos are next level heaven. Get that spatula ready because these will be love at first flip.

Sweet Potato Pancake Tacos
Serves: 2

Ingredients:

Sweet Potato Pancakes:
-1 sweet potato
-2 eggs
Optional: 1 tsp vanilla + 1/2 tsp cinnamon

Filling:
-1 banana
-2 T nut butter of choice

Vegan Cacao Sauce:
-4 T coconut oil
-2 T maple syrup
-3 T cacao powder
-1 tsp vanilla extract
Optional Topping: carob or chocolate chips.

Directions:

Step 1: Wash the sweet potato and place on a microwave safe plate. Poke holes evenly around the sweet potato with a fork for ventilation. Heat for 5-7 minutes, depending on the size of the sweet potato. The potato is done when it is soft and easily pierced with a fork. Let cool.

Step 2: Mash the flesh of the sweet potato in a medium bowl. Discard the skin. Add the eggs to the sweet potato mash and mix until evenly combined and smooth. Stir in the optional vanilla and cinnamon.

Step 3: Heat a griddle on the stove with enough coconut oil to coat the surface. The griddle is hot enough when a drop of water sizzles. Add desired amount of batter and swirl with a spoon to create a smooth, flat circle. Heat for 2-3 minutes until browned on the first side. Flip and heat another 2-3 minutes until browned. Set aside on a plate.

Step 4: Make the cacao sauce by first heating the coconut oil in the microwave. Heat in 15 second increments until smooth and viscous. Combine the melted coconut oil with the remaining ingredients in a small bowl. Mix until combined.

Step 5. Assemble the pancake tacos by slathering the center of each pancake with nut butter. Place 3 banana slices in the center of each pancake then drizzle with the cacao sauce and additional nut butter. If using conventional peanut butter, melt the peanut butter in the microwave for 30 seconds for a more fluid consistency. Option to top with carob or chocolate chips.