Ingredients

• 3/4 cup gluten free flour

• 1.5 teaspoons baking soda

• 1/4 teaspoon salt plus a pinch, divided

• 1.5 cups unsweetened almond milk

• 2 large eggs, divided

• 1.5 tablespoons extra-virgin olive oil

• ⅛ teaspoon ground pepper

• 2 teaspoons minced fresh chives (optional)

• 1 slice uncured turkey bacon, cooked

• 1 teaspoon pure maple syrup

 Directions

1 Whisk flour, baking soda and 1/4 teaspoon salt in a medium bowl. Whisk milk, 1 egg and oil in a small bowl. Add the milk mixture to the dry ingredients and whisk until smooth.

2 Coat a medium nonstick skillet with cooking spray; heat over medium heat. Ladle ⅓ cup batter into the center of the pan. Immediately tilt and rotate the pan to spread the batter evenly over the bottom. Cook until the underside is golden brown, 1.5 to 2 minutes. Using a heatproof silicone or rubber spatula, lift the edge, then quickly grab the pancake with your fingers and flip it over. Cook until the second side is golden brown, about 1 minute more. Slide onto a plate. Repeat with the remaining batter, spraying the pan as needed and stacking pancakes as you go, to make 8 pancakes total.

3 Wipe out the skillet and lightly coat it with cooking spray; heat over medium heat. Whisk the remaining egg, the remaining pinch of salt, pepper and chives (if using) in a small bowl. Pour into the pan and cook, gently stirring, until set, 2 to 3 minutes.

4 To assemble a wrap, layer the egg across the bottom third of 1 warm pancake. Top with bacon, drizzle with syrup and roll up., repeat.