Big Oat Pancakes with Crispy Bacon and Ricotta

Big Oat Pancakes with Crispy Bacon and Ricotta

Big Pat Pancakes website file

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

  1. Using a food processor, blend the oats until a fine consistency. Add in the coconut flour, eggs, baking powder and milk. Blend until smooth.
  2. Heat a non-stick pan. Cook bacon rashers until crispy. Set aside on paper towel to drain and keep warm.
  3. 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.
  4. 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!

Want to see what an egg farm looks like? Take this interactive 360 degree tour to see how eggs are produced in Australia.

Free range farm with two people