Pancake Taco Banana-za

Is it even Saturday if there aren’t pancakes? Lately, no. Can’t stop won’t stop pancaking especially when they’re banana cacao pancakes made into fruit filled pancake tacos oozing with coconut cream and drizzled with a dark cacao sauce that makes you wonder – is this breakfast, or dessert? And does it even matter? Read on for the desserty dEATs.

I just got back from a work trip in NYC, so was craving getting back in the kitchen. While in New York, I met with a number of editors at Meredith group (publishers of Better Homes & Garden, Martha Stewart Living, People Magazine and the like). We talked a lot about the magic of mashups and reinventing the tried and true. While it might be impossible to believe that pancakes could ever get old, these fruit filled pancake tacos will bring new life to Saturday mornings – and the best part is the to-die-for-unbelievably-easy coconut ream. My gawd, why did it take me so long to discover this???

The coconut cream is as simple as refrigerating a can of coconut milk overnight (none of that refrigerated, watered down stuff or lite coconut milk, the good ‘ole shelf stable full fat creamy goodness from brands like Thai Kitchen, Whole Foods 365 Everyday or Trader Joe’s). The overnight refrigeration helps to separate the coconut cream from the coconut water, leaving a rich layer at the top for the whipped cream and fresh coconut water at the bottom to drink straight up, or add to a smoothie. All it takes is beating that coconut cream for a few minutes with some vanilla extra and voila – vegan, sugar-free whipped-to-perfection cream. It’s also amazing as a dessert with just some fresh berries.

I digress, back to the tacos. While these are already loaded with fresh berries, the base of the pancakes is actually bananas. Yes, b-a-n-a-n-a-s plus the chocolatey superfood goodness of raw cacao, eggs and almond meal for a protein packed stack. I’ve also made these with Kodiak Cakes Dark Chocolate Power Cakes, which is equally as good, though not gluten-free. Honestly, you can make these with whatever pancake mix you have at home, but I love the simplicity of these chocolately banana pancakes. Playing a little Gwen Stefani while making them is highly recommended as well.

Healthy Chocolate & Fruit Filled Pancake Tacos
Serves: 4

Ingredients:
Pancakes
-2 bananas (the more ripe, the better)
-4 large eggs
-1/2 C almond meal
-1 tsp baking powder
-2-3 T cacao powder (I used Navitas Organics; omit if you just want banana pancakes)

Coconut Cream
-1 can of full fat coconut milk or cream refrigerated overnight (avoid those with guar gum or added sugar)
-1 tsp vanilla extract
-optional 2 T sweetener of choice

Vegan Cacao Sauce:
-4 T coconut oil
-2 T maple syrup
-3 T cacao powder
-1 tsp vanilla extract

Filling:
-Fresh berries of choice (raspberries, blackberries and strawberries shown)

Directions:
Step 1: Mash the banana. Mix in a medium bowl with the remaining pancake ingredients. Spoon batter on a griddle greased with coconut oil (you know the griddle is hot enough when a drop of water sizzles). Cook until pancakes are golden brown on both sides; set aside.

Step 2: While pancakes are cooking, remove the can of coconut milk or cream from the fridge. Skim the coconut cream from the top of the can (the solids and liquid should have separated overnight). Place the solids in a chilled mixing boil with the vanilla extract and sweetener of choice, if using. Beat for 7-8 minutes with chilled beaters until soft peaks form.

Step 3: 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 4: Assemble the pancake tacos by spooning the coconut cream in the center of the pancakes and topping with berries of choice and drizzle of cacao sauce. Enjoy!