Raspberry-Banana Breakfast Tacos

• 3/4 cup all-purpose flour
• 3/4 cup whole wheat flour
• 3 tablespoons sugar
• 2 teaspoons baking powder
• 3/4 teaspoon ground cinnamon
• 1/2 teaspoon salt
• 1 large egg, room temperature
• 1 cup 2% milk
• 2 tablespoons canola oil
• 1 teaspoon vanilla extract
• 1/3 cup cream cheese, softened
• 3 tablespoons vanilla yogurt
• 1 small banana, sliced
• 1 cup fresh raspberries

1. Whisk together flours, sugar, baking powder, cinnamon and salt. Combine egg, milk, canola oil and vanilla; stir into dry ingredients just until moistened.
2. Preheat a griddle over medium heat. Lightly grease griddle. Pour batter by 1/2 cupfuls onto griddle; cook until bubbles on top begin to pop and bottoms are golden brown. Turn; cook until second side is golden brown.
3. Meanwhile, beat together cream cheese and yogurt. Spread over pancakes; top with banana and raspberries. Fold up.

flour, whole wheat flour, sugar, baking powder, ground cinnamon, salt, egg, milk, canola oil, vanilla, cream cheese, vanilla yogurt, banana, fresh raspberries

Taken from www.tasteofhome.com/recipes/raspberry-banana-breakfast-tacos/ (may not work)