Healthy Mealtime Recipes Healthy Breakfast & Brunch Recipes Healthy Pancakes Recipes Multi Grain & Whole Grain Pancakes Recipes Egg & Bacon Pancake Breakfast Wraps 5.0 (1) 1 Review Maple syrup sweetens up this easy grab-and-go breakfast wrap that adults and kids alike will love. The batter for the pancake is spread thin in the pan like a crepe for easy rolling. By Carolyn Casner Carolyn Casner Carolyn Casner is a longtime recipe tester and contributor for EatingWell. Over the years, she has tested and developed hundreds of recipes for the magazine and website. EatingWell's Editorial Guidelines Updated on June 8, 2018 Print Share Share Tweet Pin Email Prep Time: 40 mins Total Time: 40 mins Servings: 1 Yield: 1 wrap + 7 extra pancakes Nutrition Profile: Bone Health Healthy Aging Low-Calorie Nut-Free Soy-Free Jump to Nutrition Facts Ingredients ¾ cup white whole-wheat flour 1 ½ teaspoons baking soda ¼ teaspoon salt plus a pinch, divided 1 ½ cups reduced-fat milk 2 large eggs, divided 1 ½ tablespoons extra-virgin olive oil ⅛ teaspoon ground pepper 2 teaspoons minced fresh chives (Optional) 1 slice bacon, cooked 1 teaspoon pure maple syrup Directions Whisk flour, baking soda and 1/4 teaspoon salt in a medium bowl. Whisk milk, 1 egg and oil in a small bowl. Add the milk mixture to the dry ingredients and whisk until smooth. Coat a medium nonstick skillet with cooking spray; heat over medium heat. Ladle 1/3 cup batter into the center of the pan. Immediately tilt and rotate the pan to spread the batter evenly over the bottom. Cook until the underside is golden brown, 1 1/2 to 2 minutes. Using a heatproof silicone or rubber spatula, lift the edge, then quickly grab the pancake with your fingers and flip it over. Cook until the second side is golden brown, about 1 minute more. Slide onto a plate. Repeat with the remaining batter, spraying the pan as needed and stacking pancakes as you go, to make 8 pancakes total. Wipe out the skillet and lightly coat it with cooking spray; heat over medium heat. Whisk the remaining egg, the remaining pinch of salt, pepper and chives (if using) in a small bowl. Pour into the pan and cook, gently stirring, until set, 2 to 3 minutes. To assemble a wrap, layer the egg across the bottom third of 1 warm pancake. Top with bacon, drizzle with syrup and roll up. Save the remaining pancakes for another time. Tips To make ahead: Refrigerate extra pancakes between sheets of wax paper for up to 2 days or freeze for up to 1 month. Print Nutrition Facts (per serving) 411 Calories 31g Fat 19g Carbs 14g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 1 Calories 411 % Daily Value * Total Carbohydrate 19g 7% Dietary Fiber 2g 6% Total Sugars 7g Added Sugars 4g 8% Protein 14g 29% Total Fat 31g 40% Saturated Fat 5g 26% Cholesterol 231mg 77% Vitamin A 436IU 9% Vitamin C 0mg 0% Folate 31mcg 8% Sodium 685mg 30% Calcium 115mg 9% Iron 3mg 18% Magnesium 18mg 4% Potassium 249mg 5% Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate. * Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.) (-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved