Recipes and Cooking

Big Oat Pancakes with Crispy Bacon and Ricotta

Big Pat Pancakes website file Preparation time 20 mins Serves 4 people


  • 2 cups Oatmeal
  •  1/3 cup coconut flour
  •  5 eggs
  •  2 teaspoons baking powder
  •  3/4 cup reduced fat milk
  •  4 rashers fat-trimmed bacon
  •  1 tablespoon oil for cooking
  •  300 g reduced fat ricotta
  •  Maple syrup (optional)





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 1/3 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. 






Add a drizzle of maple syrup for a more indulgent breakfast