Taco Pancakes
Prep time: 
Cook time: 
Total time: 
Serves: 18 pancakes
  • 1 lb 93% lean ground beef
  • 1 packet taco seasoning
  • ¼ cup water
  • 1 cup yellow corn meal
  • ½ cup all-purpose flour
  • 2 eggs
  • 2 cups low-fat buttermilk
  • ¼ cup canola oil
  • 1½ cups 2% Mexican blend cheese, shredded
  • ¼ cup pickled jalapenos, diced
  1. Brown beef in a medium skillet over medium heat, breaking up with a wooden spoon as it cooks, about 8-10 minutes. Stir in taco seasoning and water, cook an additional 5 minutes or until water fully absorbs; set aside.
  2. In a bowl, whisk together corn meal, flour, eggs, buttermilk and oil. Stir in taco meat, cheese and jalapeños.
  3. Heat a nonstick griddle or skillet over medium-high heat. Pour or scoop the batter onto the hot surface in ¼ cup scoops. When bubbles begin to appear on the surface, flip carefully with a spatula, and cook until browned on the underside, 1 to 2 minutes more. Serve topped with salsa, sour cream and lettuce, if desired.
Recipe from Plain Chicken
Nutrition Information
Serving size: 1 pancake Calories: 158 Fat: 7.8 Carbohydrates: 11.8 Sugar: 2.0 Sodium: 262 Fiber: 1.1 Protein: 10.4 Cholesterol: 9
Recipe by Prevention RD at https://preventionrd.com/2015/07/taco-pancakes/