Creamy Banana Pudding Pancake

Roast the bananas in the oven for 12 minutes at 350 °F. Remove from the oven, cut off one end, and carefully squeeze out the mashed banana, saving the peels intact for later. Next, mix the vanilla jello with 1 cup cold milk, mix, then add in 1 cup warm milk. Mix the strawberry jello with 1 cup cold water, then 1 cup hot water, and mix. Fill 2 of the banana peels with the strawberry jello, then the other 2 banana peels with the vanilla pudding (save any remaining vanilla jello for later). Place inside a large pot to help them sit upright, then place in the fridge for 15 minutes.

Prepare the pancake batter by mixing the flour, baking powder, salt, vanilla extract, and sugar. Then mix in the egg. Set to the side. Grate the bananas, then add 1/4 of the grated bananas to an electric griddle over medium heat. Form a circle, then pour the pancake batter over the bananas and let cook until bubbles form. Flip the pancake and let the other side cook. After, place in a taco holding stand. Repeat 3 more times.

Garnish each pancake taco with 6 vanilla wafers, followed by whipped cream. Remove the jello bananas from the fridge, take off the peels, and place the jello banana in the center of each taco. Add a splash of water to the remaining vanilla pudding to make a sauce. Drizzle the tacos with melted chocolate and the vanilla pudding sauce. Sprinkle with white chocolate shavings and enjoy!