Oat Pancakes with Crispy Bacon & Ricotta

Ingredients:

• 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
• 300g reduced fat ricotta
• Maple syrup (optional)

Method:

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

Tips

Add a drizzle of maple syrup for a more indulgent breakfast.

Five eggs can be replaced with 250ml (1 cup) of egg whites