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