In a large mixing bowl, combine the pancake mix, milk, and eggs. Whisk until just blended and slightly lumpy.

Preheat a non-stick skillet over medium heat for about 2 minutes. Pour ¼ cup of batter onto the skillet and cook until bubbles form, flipping once golden brown.

Transfer cooked pancakes to a plate, cool, and gently fold each in half to form taco shapes.

In a separate bowl, mix cream cheese with a sweetener until creamy and spreadable.

Spoon the creamy filling into each folded pancake taco, add fresh fruits, and drizzle with syrup or sauce.

Arrange on a platter and serve immediately, possibly with whipped cream or additional fruit.