Source: dLife

A tasty cross between a pancake and crepe with a crunchy slice of bacon tucked in the middle.

Servings

0.5 cup whole wheat flour
2 tbsp Oats, steel cut , finely ground
1 pinch salt , to taste
1 eggs
0.67 cup whole milk (or buttermilk)
4 piece raw bacon slices
1 cooking spray

1 In medium size mixing bowl, combine flour, oatmeal, and salt.
2 Beat in egg and enough milk to form creamy batter, similar to consistency of traditional pancakes.
3 Lightly coat small griddle with cooking spray and heat to medium-high.
4 Ladle 1/4 of the batter into pan, tilting pan to spread batter evenly, making a very thin pancake.
5 Cook for 1 to 2 minutes, or until the underside is browned. Flip and cook for an additional minute, or until brown.
6 Keep pancakes warm until you have made 4.
7 Place bacon strips on griddle and cook until crisp, turning once.
8 Roll one pancake around each strip of bacon, and serve.

The oatmeal in this batter gives it texture; when finished, the pancakes should be slightly firmer than traditional crepes. If you like, drizzle pancake with sugar free syrup. Serve with scrambled or soft-boiled eggs and sliced melon.