gluten free baking powder
apple cider vinegar
cooked turkey bacon
chopped green onion
salted caramel peanut butter
Prepare a skillet with non-stick spray and medium heat.
In a large bowl, whisk together the flour, baking powder, salt and granulated erythritol.
Add in the egg, milk, vanilla and apple cider vinegar and whisk until smooth.
Cook pancakes 1/3 cup a time until golden brown, flip and cook the other side until golden.
Gently fold the pancake in half before it cools. Repeat until you have used all the batter.
Assemble: Cut the turkey bacon in half and place in the pancake taco. Top with scrambled eggs and green onion. Drizzle peanut butter over the tacos before serving.
Macros per serving: