Egg And Avocado Pancake Breakfast Wraps
Date: Mar. 8th, 2019 - 1:00 PM
Ingredients
¾ cup white whole-wheat flour
1½ teaspoons baking soda
¼ teaspoon salt plus a pinch, divided
1½ cups reduced-fat milk
2 large eggs, divided
1½ tablespoons extra-virgin olive oil
⅛ teaspoon ground pepper
¼ avocado, mashed
2 tablespoons fresh salsa, drained
1-2 teaspoons chopped pickled jalapeños (optional)
Preparation
- Whisk flour, baking soda and ¼ 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.
- 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, 1½ 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.
- Wipe out the skillet and lightly coat it with cooking spray; heat over medium heat. Whisk the remaining egg, the remaining pinch of salt and pepper in a small bowl. Pour into the pan and cook, gently stirring, until set, 2 to 3 minutes.
- To assemble a wrap, spread avocado over the bottom third of 1 warm pancake. Top with the egg, pico de gallo (or salsa) and pickled jalapeños to taste (if using); roll up. Save the remaining pancakes for another time.
