Egg & Bacon Pancake Breakfast Wraps
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.
To make ahead: Refrigerate extra pancakes between sheets of wax paper for up to 2 days or freeze for up to 1 month.
4 fat, 1 medium-fat protein, 1 starch, 1/2 high-fat protein, 1/2 other carbohydrate