In a mixing bowl, whisk together your gluten-free pancake mix, eggs, milk, baking powder, and a pinch of salt until just combined. Let the batter rest for about 5 minutes.

Place a non-stick skillet on the stove over medium heat and allow it to warm for about 2-3 minutes. Lightly grease the skillet with cooking spray or butter.

Pour approximately ¼ cup of the batter into the heated skillet for each pancake. Cook until bubbles form, about 2-3 minutes. Flip and cook until golden brown, roughly 1-2 minutes more.

In a separate skillet, cook your choice of meat until crispy, about 5-7 minutes. Drain any excess fat.

Take a pancake, place a generous portion of cooked meat in the center, and fold it in half to create a taco shape.

Transfer the tacos to a serving platter, and customize with toppings like sour cream and salsa.