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
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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