Big Oat Pancakes with Crispy Bacon and Ricotta
Big Oat Pancakes with Crispy Bacon and Ricotta
- Preparation time 20 mins
- Serves 4 people
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Ingredients
- 2 cups oatmeal
- ⅓ cup coconut flour
- 5 eggs
- 2 tsp baking powder
- ¾ cup reduced fat milk
- 4 rashers fat-trimmed bacon
- 1 tbsp for cooking
- 300 g reduced fat ricotta
- Maple syrup (optional)
Method
- Using a food processor, blend the oats until a fine consistency. Add in the coconut flour, eggs, baking powder and milk. Blend until smooth.
- Heat a non-stick pan. Cook bacon rashers until crispy. Set aside on paper towel to drain and keep warm.
- Using a non-stick fry pan, heat a tablespoon of oil on medium heat. Measure in ⅓ cup measures of the batter. Turn the heat to low, cook for two minutes on each side. Repeat the process with remaining batter.
- Serve pancakes topped with a spoonful of ricotta and a rasher of bacon.
Notes
Add a drizzle of maple syrup for a more indulgent breakfast
For a classic take on pancakes be sure to check out our Best Pancakes recipe today!
Nutritional Information
- Serving size 260g
- Energy 2360kJ 564kcal
- Protein 24.2g
- Total fat 39.5g
- Saturated fat 15.8g
- Carbs (total) 26g
- Carbs (sugar) 5.3g
- Sodium 593mg
- Fibre 5.1g
- Vitamin D 4.3µg
All nutrition values are per serve.