206
CALORIES
20.7
PROTEIN (G)
16.9
CARBS (G)
6.5
FAT (G)
1.5
FIBRE (G)
Method
Blend oats, yogurt, one egg, one egg white, baking powder and a small pinch of salt until smooth.
Cook three small pancakes in a non-stick pan for 1½–2 minutes per side.
Scramble the remaining egg and whites over low heat and cook the turkey rashers according to their pack until fully cooked.
Divide egg, turkey, cheese and sriracha between the three pancakes and fold like tacos.
ALLERGENS
Contains: Contains egg, milk and oats. Oats may contain gluten unless certified gluten-free.
STORAGE & REHEATING
Keep components refrigerated separately for up to 1 day and reheat thoroughly before assembly.
COACH NOTE
One pancake taco is one serving; the full batch makes three.
EQUIPMENT
Mixing bowls, digital scales, knife, chopping board and the cooking equipment named in the method.
PRACTICAL ADJUSTMENTS
Use certified gluten-free oats if required. Recalculate if replacing turkey rashers.
FREEZER GUIDANCE
Freeze the plain pancakes for up to 1 month; do not freeze the assembled tacos.
DIETARY SUITABILITY
As written: High protein. Recalculate after substitutions.