Tropical Choco Pancake Taco

15 minutes • 6 Pancake Tacos
Folded like a taco, these fluffy chocolate pancakes hug a dreamy filling of tangy yogurt and juicy pineapple bits. Plus, a delicate sprinkle of shredded coconut adds just the right amount of crunch and nuttiness. Each bite is a mini-vacation, a delightful escape into tropical bliss wrapped in chocolatey perfection.

What you need

  • 1 cup Choc-o-lotta Dilettoso Mix
  • 1/2 cup Water or Milk of Choice
  • 1 whole egg
  • Cooking spray of choice or butter (we use avocado oil)
  • Tropical Filling
  • 1/2 cup of full fat greek yogurt
  • 1/4 cup Powdered Monk Fruit
  • 3/4 cup finely chopped pineapple
  • 1/4 cup of unsweetened shredded coconut (toasted)
  • 1/2 tsp Pure Vanilla Extract
  • Extra Toppings
  • Toasted Unsweetened Shredded Coconut
  • Luxardo Maraschino Cherries
  • Thin Slices of Pineapple

Hot Hot Hot

How to do it

  1. MIX Dilettoso Choc-o-Lotta Pancakes & More mix according to package instructions with either water or milk. Set aside.
  2. PREPARE the Tropical filling: whisk the softened yogurt with powdered sugar, vanilla extract, pineapple, and coconut. Set aside.
  3. HEAT & SPRAY your skillet or griddle with cooking oil of choice.
  4. POUR batter onto a skillet to make pancakes.
  5. REMOVE pancakes from the skillet.
  6. STUFF the pancake tacos with the tropical filling and toppings! Enjoy!

Did you make it?

Tag @DilettosoFoods with #MadeWithDilettoso

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