Cinnamon Sautéed Apricot and Whip Cream Pancake Tacos | What Robin Eats
Cinnamon Sautéed Apricot and Whip Cream Pancake Tacos
15 mins prepServes 8
It’s Friday and we’re having pancake tacos for breakfast! Baby Plotnik’s favorite food is pancakes, and these Cinnamon Sautéed Apricot and Whip Cream Pancake Tacos are a sweet treat. A perfect dessert-for-breakfast option to kick off the weekend.
1. Heat a skillet on medium/high heat and spray with cooking spray.
2. Whisk pancake quick mix, water, 1 teaspoon cinnamon, and egg white together until completely combined.
3. Using a 1/4 cup measuring spoon, make as many pancakes that will fit on the skillet, and cook 3-5 minutes per side. Repeat with remaining batter.
4. For the apricot topping: Slice 2 fresh apricots, sprinkle with cinnamon, and cook stovetop for 3-5 minutes or microwave for 30 seconds.
5. Once pancakes are cooked, fold them into a “taco” shape.
6. Fill the pancake tacos with whipped cream, sautéed cinnamon apricots, a drizzle of orange blossom honey, and a sprinkle of more cinnamon.
