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.
Source: EatingWell.com, November 2017
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Recipe Summary
Nutrition Profile:
Ingredients
Directions
Tips
To make ahead: Refrigerate extra pancakes between sheets of wax paper for up to 2 days or freeze for up to 1 month.
Nutrition Facts
Serving Size:
1 wrap Per Serving:
411 calories; protein 14.3g; carbohydrates 19.1g; dietary fiber 1.6g; sugars 7.2g; fat 31.1g; saturated fat 5.2g; cholesterol 230.7mg; vitamin a iu 435.5IU; vitamin c 0.1mg; folate 30.7mcg; calcium 114.9mg; iron 3.2mg; magnesium 18.3mg; potassium 249.1mg; sodium 685.3mg; thiamin 0.1mg; added sugar 4g.
Exchanges:
4 fat, 1 medium-fat protein, 1 starch, 1/2 high-fat protein, 1/2 other carbohydrate