Big Oat Pancakes With Crispy Bacon and Ricotta

Check out this recipe for Oat Pancakes With Crispy Bacon and Ricotta.

Serves 4 (makes 8 pancakes)
Preparation time 10 minutes
Cooking time 10 minutes

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
300 g 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

The Carousel thanks Australian Eggs for this recipe.