Big Oat Pancakes with Crispy Bacon and Ricotta
Prep:  10 minutes
Cook:  10 minutes
Makes:  8 pancakes
Average: 4.1 (7 votes)
Difficulty:
Cuisine:
Saved:
Australian
149
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!
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Big Oat Pancakes with Crispy Bacon and Ricotta
Ingredients:
Method:
  1. 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
  2. Heat a non-stick pan. Cook bacon rashers until crispy. Set aside on paper towel to drain and keep warm
  3. 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
  4. Serve two pancakes, topped with a spoonful of ricotta and two rashers of bacon
Tips & Hints:
  • Add a drizzle of maple syrup for a more indulgent breakfast.
Nutrition Information
Per adult serving

Calories

-

Energy

2800.0kJ

Protein

32.0g

Fat, Total

28.0g

Saturated

9.0g

Carbs, Total

-

Sugars

31.0g

Dietary Fibre

-

Sodium

1700.0mg
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