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Big Oat Pancakes with Crispy Bacon and Ricotta

Big Oat Pancakes with Crispy Bacon and Ricotta

Big Pat Pancakes website file


  • 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)


  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. 






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.

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