Oat Pancakes with Crispy Bacon & Ricotta
Oat Pancakes with Bacon and Ricotta


  • 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)
  • Honey to drizzle


  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



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

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

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