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Ambassador [Associate] Registered Dietitian Ambassador [Associate] Registered Dietitian
Ambassador [Associate] Registered Dietitian


Makes 4 wraps 


  • 1 cup whole wheat flour

    1 teaspoon baking powder

    1/2 teaspoon baking soda

    1 cup + 1 tablespoon low-fat buttermilk

    1 tablespoon maple syrup (more for serving if desired)

    5 large eggs, pasture raised if available, divided use

    1 tablespoon vegetable oil of choice

    1/2 teaspoon vanilla extract or paste

    1 tablespoon extra-virgin olive oil, divided use

    4 strips Open Nature Turkey Bacon (or similar)

    1 cup shredded cheddar cheese (or 4 slices)



  1. For pancakes, combine the flour, baking powder, and baking soda in a medium-sized bowl and blend with a whisk.
  2. Combine the buttermilk, maple syrup, one egg and vanilla in the bowl with whisk until smooth.  Pour in the dry ingredients and whisk just until blended.
  3. While the batter rests, start heating a nonstick griddle over medium heat. Brush the griddle with a teaspoon of extra virgin olive oil. Add turkey bacon to griddle and cook, flipping often until nicely brown and crispy. Set aside on paper towel.
  4. While turkey bacon is cooking, brush a large nonstick skillet with 2 teaspoons of olive oil. Crack 4 eggs into the skillet and cook as desired (fried, poached, etc.)
  5. On the griddle from the turkey bacon, pour the batter by 1/2-cup  onto the griddle—spreading each out to about 6-7-inches wide. Cook over medium heat until bubbles form in the pancake (about 60 seconds). Turn over the pancakes with a spatula, sprinkle the top with 1/4-cup of shredded cheddar (or add a slice of cheese) and cook for about 60 seconds, or until golden brown. Repeat this step until all the batter is used.
  6. To assemble the wraps, set an egg then slice of turkey bacon on the lower half of each pancake and enjoy with extra maple syrup if desired!

Nutrition per Serving