Big Oat Pancakes with Crispy Bacon and Ricotta

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.

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

You’re sure to love our other pancake recipes:

Big Oat Pancakes with Crispy Bacon and Ricotta

Soured Buckwheat Crepes and Pancakes

Prawn Okonomiyaki Recipe

Banana & Black Sesame Pikelets with Miso Maple Whipped Butter

Five Spice Crispy Duck Pancakes with Pickled Vegetables