Recipes and Cooking

Big Oat Pancakes with Crispy Bacon and Ricotta

Name: Big Oat Pancakes with Crispy Bacon and Ricotta
Total time: 20 min
Yield: 4
Ingredients: 2 cups oatmeal; â cup coconut flour; 5 eggs; 2 tsp baking powder; Â¾Â cup reduced fat milk; 4 rashers fat-trimmed bacon; 1 tbsp for cooking; 300 g reduced fat ricotta; Maple syrup (optional)

28 January 2015

Breakfast Recipes

Pancake

Breakfast

High protein

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20 mins 4 people

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!