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.
Ingredients For Egg & Bacon Pancake Breakfast Wraps Recipe
0.75 cup White Whole Wheat Flour
1.5 teaspoon Baking soda
0.25 teaspoon Salt plus a pinch, divided
1.5 cup Reduced fat milk
2 Large Eggs, Divided
1.5 tablespoon Extra virgin olive oil
0.1200000000000001 teaspoon Ground pepper
2 teaspoon Minced fresh chives
1 Slice bacon, cooked
Nutrition value
1120
calories per serving
56 g Fat39 g Protein116 g Carbs3 g FiberOther
Current Totals
56 g Fat
39 g Protein
116 g Carbs
3 g Fiber
MacroNutrients
Carbs
116 g
Protein
39 g
Fiber
3 g
Fats
Fat
56 g
Vitamins & Minerals
Calcium
535 mg
Iron
5 mg
Vitamin A
50 mcg
Vitamin B1
0 mg
Vitamin B2
1 mg
Vitamin B3
1 mg
Vitamin B6
0 mg
Vitamin B9
100 mcg
Vitamin B12
0 mcg
Vitamin C
10 mg
Vitamin E
5 mg
Copper
0 mcg
Magnesium
85 mg
Manganese
1 mg
Phosphorus
640 mg
Selenium
46 mcg
Zinc
3 mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
