Ingredients
Scale
- 8–10 pancakes (store-bought or homemade, about 4 inches across)
- 4 ounces cream cheese, softened
- 2 tablespoons sugar
- 1/2 cup whipped topping (store-bought or homemade)
- 1/2 cup mixed berries (blueberries, strawberries, raspberries)
- 1 banana, sliced
- Chocolate syrup, melted peanut butter, or maple syrup, for drizzling
Instructions
- Prepare the pancakes: If you’re using store-bought pancakes, heat them according to the package instructions. If you’re making your own, cook the pancakes and allow them to cool slightly.
- Make the filling: In a small bowl, mix together the softened cream cheese and sugar until smooth. Gently fold in the whipped topping until light and fluffy.
- Assemble the tacos: Lay each pancake flat and spread a spoonful of the cream cheese mixture down the center. Top with a few slices of banana and a handful of mixed berries.
- Fold the pancakes: Gently fold each pancake in half, just like a taco, to hold the filling and fruit inside.
- Drizzle and serve: Finish each pancake taco with a drizzle of chocolate syrup, melted peanut butter, or maple syrup. Serve immediately and enjoy!
- Prep Time: 10 minutes
- Cook Time: 5 minutes (if using pre-made pancakes)
Nutrition
- Serving Size: 1 pancake taco
- Calories: 200 calories
- Sugar: 12g
- Sodium: 210mg
- Fat: 10g
- Saturated Fat: 5g
- Carbohydrates: 24g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 40mg