Using a food processor, blend the oats until a fine consistency. Add in the coconut flour, eggs, baking powder, salt 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 coconut 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 two pancakes, topped with a spoonful of ricotta and two rashers of bacon