Sweet and savory paleo pancake tacos, stuffed with a variety of toppings like blueberries, yogurt, egg, spinach, cashew butter, and banana, perfect for a balanced brunch.
First, mix 3/4 cup of Birch Benders paleo pancake mix with 3/4 cup of unsweetened almond milk and a dash of cinnamon to create your pancake batter. Cook the batter to make 3 small pancakes, suitable for folding into 'tacos'. In separate steps, fry 1 egg and sauté a desired amount of spinach. Gently warm your blueberries. To assemble your paleo pancake tacos, fill each pancake with the warmed blueberries, 1/4 cup of Fage yogurt, the fried egg, sautéed spinach, a spoonful of cashew butter, and 1/4 of a banana.
