Breakfast "tacos" with a chocolate chia dipping sauce

These breakfast tacos (aka pikelets) are so easy to make and totally delicious. Gluten and oil free, soft and fluffy and super yummy. You can stuff them with whatever fruit you like. Bananas are great but they would be amazing with strawberries and raspberries, along with orange or mandarin segments. Enjoy!

INGREDIENTS

"Tacos"

  • 1 cup buckwheat flour

  • 1/2 cup almond flour

  • 1/2 cup rice flour

  • 2 tablespoons panela sugar

  • 2 tablespoons flaxseed meal

  • 1 teaspoon baking powder

  • 1/2 teaspoon baking soda

  • 1/4 teaspoon salt

  • 2.25 cups soy milk

Chocolate chia dipping sauce

  • 1.25 cups soy milk

  • 6 medjool dates, pitted

  • 3 tablespoons chia seeds

  • 2 tablespoons cocoa powder

  • 1 teaspoon vanilla

  • pinch of salt

Garnishes

  • Banana slices, berries, etc.

  • Maple syrup

  • Cocoa nibs

METHOD

  1. To make the "tacos", mix the dry ingredients together well and then add the soy milk (adding more milk if the mixture is too thick). Using a non-stick frying pan, cook on medium heat until lightly browned on both sides. Assemble tacos into a stack and set aside.

  2. Prepare the chocolate chia dipping sauce by blending all ingredients on high in a blender until completely smooth.

  3. Place a small dish of dipping sauce in the middle of a large plate. Stuff the tacos with fruit and arrange around the edge of the plate. Drizzle with a little maple syrup and sprinkle with cocoa nibs.

Serves 4




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