Tacos are not just for Tuesdays; they are also for breakfast. In the spirit of pumpkin spice, we created pumpkin spice breakfast tacos and filled them with coconut cream, raspberries and our seasonal favorite, pomegranates.
It’s the simple and healthy way to wow your family and friends at brunch over the holidays. Here’s the recipe:
Pumpkin Spice Taco Pancakes
1 cup whole wheat flour
¼ tsp salt
3 tsp baking powder
1 cup rice milk
1 Tbsp Barlean’s Coconut Oil (to put on the pan for cooking the pancakes)
2 Tbsp pumpkin spice
Mix the dry ingredients together, then add rice milk. Mix well and pour onto griddle. Once the pancake is cooked through, fill with coconut cream, berries (we went with pomegranates and raspberries) and bend the pancake to give it that taco feel.