Breakfast tacos
Serves: 7-8 pancakes
 
Ingredients
  • Pancakes:
  • ½ cup of oat flour (use gluten free oats for purely gluten free pancakes)
  • 2 tablespoons of ground flaxseed
  • 1 tablespoon of chia seeds
  • 1 cup / 250 ml of milk (I used oat milk)
  • pinch of salt
  • For the tacos:
  • 2 soft boiled eggs
  • 1 avocado
  • 1 green onion
  • a piece of cucumber
  • a handful of your favourite greens
  • dijon mustard
  • salt and pepper
Instructions
  1. Add oat flour, ground flaxseed, chia seeds with a pinch of salt to a bowl. Mix well.
  2. Add half of the milk and mix well until there are no lumps. Add remaining milk and mix well.
  3. Heat a good non-stick pan on medium-high heat.
  4. Add 2 tablespoons of batter per pancake to the pan. Spread the batter a bit with a spoon to form a round shaped pancake.
  5. Cook pancakes until almost cooked through for 3-4 minutes.
  6. Flip the pancakes and cook for further 1-2 minutes.
  7. While the pancakes are cooking prepare taco ingredients.
  8. Soft boil the eggs and cut into quarters.
  9. Wash, peel the cucumber and cut into stripes.
  10. Destone the avocado, scoop the flesh out and cut each half into slices.
  11. Slice the green onion.
  12. Place all the taco ingredients on the table, placed desired ingredients on each pancake (don't forget the mustard) and dig in.
Recipe by VeryBreakfast at https://www.verybreakfast.com/gluten-free-tacos/