Big Oat Pancakes with Crispy Bacon and Ricotta

Recipe by Australian Eggs

Eggs are a nutrition powerhouse, providing 11 different vitamins and minerals, omegas-3s and important antioxidants. They also have one of the highest nutritional quality protein of all food sources!

Prep 10 minutesCook 10 minutesServes 1Makes 8 pancakes

Ingredients

Method

2 cups Oatmeal
1/3 cup coconut flour
5 eggs
2 teaspoons baking powder
1 teaspoon salt
3/4 cup reduced fat milk
4 rashes fat-trimmed bacon
2 tablespoons coconut oil
300g reduced fat ricotta
1/2 cup maple syrup (optional)

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