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Prep Time: 15 mins
Cook Time: 20 mins
- 1 bag Gluten-Free Pancakes
- 1 large egg beaten
- 1 cup milk
- 1 tablespoon unsalted butter melted
- 1/2 cup vanilla Greek yogurt
- 1/4 cup whipped topping
- 2 bananas sliced
- 5 slices bacon cooked and crumbled
- Mix Gluten-Free Pancakes, egg, milk, and butter together and let rest for 10 minutes. Heat a 12-inch nonstick skillet over medium heat and add about 3 tablespoons of batter per pancake, spreading the batter out to create a thin circle.
- Cook each side approximately 2 minutes, or until golden brown. Stir yogurt and whipped topping together and fill each pancake with the mixture, top with banana slices and bacon, and eat like a taco.
- 134 Calories (kcal)
- 5 Fat (g)
- 2 Saturated Fat (g)
- 19 Carbohydrates (g)
- 1 Fiber (g)
- 5 Sugar (g)
- 4 Protein (g)
- 29 Cholesterol (mg)
- 173 Sodium (mg)
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