Gluten free tacos

Gluten free tacos - savoury gluten free oat pancakes filled with greens, avocado, and soft boiled egg. Great comfort food. Quick and easy, breakfast or lunch option.

Gluten free tacos are basically gluten free oat pancakes loaded with all the good stuff – greens, cucumber, avocado and egg. When I carefully arranged all I wanted to have on the pancake and picked it up, I thought – it’s a taco! So here it is – yummy gluten free tacos which you definitely need in your life.

Every little parcel is carefully engineered. You want a perfect ratio of each ingredient. We are striving for a perfect bite here. You want that balanced flavour experience in your mouth when you bite in. So load them up as you see fit. Since there are a lot of veggies involved I think they can be safely called vegeterian breakfast tacos as well.

Did I mention there is mustard involved in this process? You need a bit of fiery dijon mustard to make this work.

Let’s get to work.

Cook, chop, assemble your taco, devour immediately, and repeat 🙂

Gluten free tacos variations

Only for breakfast?

These tacos are not only a great breakfast option. They are a perfect option for lunch, get together and make yourself brunch, or packed lunch option

Not eating eggs

Add beans or chickpeas instead

Different veg

Any other salad leaf, lettuce or crunchy veg you like will work great here

Not a fan of mustard?

Mayo will be good here or any hot sauce you like

Prepare tacos ahead?

Definitely. Make them ahead and reheat them in a microwave, toaster or in a pan over medium heat

How to store tacos

Pancakes will keep in the fridge for 3-4 days.

Fuel Your Body, Charge Your Day


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.


Gluten free tacos - savoury gluten free oat pancakes filled with greens, avocado, and soft boiled egg. Great comfort food. Quick and easy, breakfast or lunch option.

Gluten free tacos - savoury gluten free oat pancakes filled with greens, avocado, and soft boiled egg. Great comfort food. Quick and easy, breakfast or lunch option.

Gluten free tacos recipe - savoury gluten free oat pancakes filled with greens, avocado, and soft boiled egg. Great comfort food. Quick and easy, breakfast or lunch option.




One comment on “Gluten free tacos

  1. Dr. Dan, I am not sure what to say other than excellent. I was looking for a fish recipe for fish tacos and found your blackened tilapia on a grill. However it was 1*F and my gill was covered in snow so I when noticed a link to the oven baked blackened tilapia I had to give it a try as my wife does not like me to blacken things on the stove top due to the mess and the smoke. I had 1 lb of halibut fillets (3) just over an inch thick. I used your recipe as written with one change. I was out of cayenne powder so I sub”d 1 teas of NM chili powder. I cooked 6 minutes per side and it came out great. Cooked but still moist and flaky. We made fish tacos with flour tortillas, cole slaw, and your easy tarter sauce. My wife was suitably impressed. This is another recipe that goes in the “do it again stack. Thanks from Alaska.

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