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Big Oat Pancakes with Crispy Bacon and Ricotta

For a heart and healthy breakfast try these oat-packed pancakes. Serve with crispy bacon and ricotta.

Big Oat Pancakes with Crispy Bacon and Ricotta

Australian Eggs is introducing a healthier way to celebrate Pancake Day, February 17, with a new eggs-ercise routine and a nutritious post-workout recovery meal: Mancakes – the hearty new version of the childhood favourite suitable for men and women which are packed full of healthy, natural sources of protein, including the key ingredient of eggs.

Serves 4 (8 pancakes)

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

Tips: Add a drizzle of maple syrup for a more indulgent breakfast

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