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