1. In a small bowl combine 1 cup of plant milk with 1 tbsp of apple cider vinegar. Mix together and set aside for 10 minutes.

2. In a blender add 1 cup all purpose flour, 1 tsp cinnamon, 1 tbsp baking powder, a pinch of salt, 1 tbsp maple syrup and 1 vanilla bean pod (scraped). After 10 minutes, add the bowl of milk. Blend until well combined.

3. Pour batter out onto a frypan, set at a medium heat. Cook until they begin to bubble and then flip and cook on the other side. Repeat until all of the batter is gone.

4. In a small bowl combine 4 tbsp coconut yoghurt with 1 scoop of plant-based protein and 1 tbsp cacao powder. Mix well. Spread 2 tbsp over 1 pancake taco.

5. Use the toppings we’ve provided above or get creative and use whatever you have available in your kitchen! Have fun with it!

Tips
You can use a blender or place all ingredients in a large mixing bowl and whisk them together.
Use a non-stick pan for the batter, or lightly drizzle some coconut oil over so the pancakes don’t stick.

Ve – Vegan
DF – Dairy Free
NF – Nut Free (use a soy/oat milk)
GFO – Gluten Free Option, use a GF flour, like buckwheat.

Nutritional Information: per taco with protein coconut cream
Calories: 240 kcal/ 1000kJ
Protein: 10g
Carbohydrates: 37g
Fat: 4.5g

Healthy Microbiome

These breakfast tacos are a nice balance of carbohydrates, protein and fat, making them an ideal way to start your day! We’ve added the unique protein cream for a delightful chocolate boost of protein, creating a more satiating meal that is also beneficial for muscle growth. The coconut yoghurt is a probiotic-rich addition, which research shows can improve the health of your microbiome. Your microbiome is found in the digestive system and influences a number of factors from your mood, immune health and brain focus! So, keeping it healthy and balanced is imperative to your overall health and wellbeing.