Ingredients

Instructions

1. 1

   Mix 1 cup protein pancake mix and 3/4 cup water (or more) until pancake batter consistency, try not to overmix, lumps are fine!

2. 2

   From this batter, make 4 “long” pancakes in a skillet or griddle (shape should resemble a long john donut)

3. 3

   Assemble by placing each long pancake on a paper towel, then top with 1/2 slice thin cheese, scrambled egg spread out across surface, and 2 strips of bacon (cut in half so you have 4 small pieces)

4. 4

   While these are still warm, wrap by “rolling” up tightly (similar to how you’d roll up cinnamon rolls or pinwheels, I use the paper towel and a layer of foil or parchment paper to secure each roll)

5. 5

   Store in fridge for about 5-6 days or freeze to keep longer. I reheat in microwave + serve with sugar free pancake syrup for dipping!

Nutrition