With all of this rainy weather, what better way to brighten, and start the day with a pep-in-your-step!

Ingredients

• 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
• 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

Directions

Step 1

Whisk together flours, sugar, baking powder, cinnamon and salt. Combine egg, milk, canola oil and vanilla; stir into dry ingredients just until moistened.

Step 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.

Step 3

Meanwhile, beat together cream cheese and yogurt. Spread over pancakes; top with banana and raspberries. Fold up.

Recipe and image sourced from: https://www.tasteofhome.com/recipes/raspberry-banana-breakfast-tacos/