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!

The post Pancake Taco Banana-za appeared first on The Shooks Life.

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.

It’s fiesta time! Happy cinco de mayo, friends!

The post Cinco de Taco appeared first on The Shooks Life.