Some recommended items from our kitchen to make this dish…
- Silicone whisks in varying sizes, much prefer silicone to metal as it rusts.
- Double sided dry and liquid measuring spoons for times when you need to measure both liquid and dry ingredients.
- Mixing bowls are always wanted in this household and these stackable ones save so much space in our cupboards.
- Small frying pan for one egg, ideal for even shaped pancakes, along with a small spatula to help flip them over.
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** DISCLAIMER: BAKING POWDER IS SYNNED AT 0.5 SYN PER TEASPOON, I PERSONALLY DO NOT SYN THE AMOUNT I USE IN THIS RECIPE BUT TO PROTECT YOUR OWN WEIGHT LOSS DO WHAT IS BEST FOR YOU.
Maple & Bacon Pancakes
- 45g oatbran – 1 x HexB or 7.5 syns
- ¼ teaspoon baking powder
- 2 teaspoons sweetener
- 2 eggs, 1 whole and 1 separated
- 1 teaspoon light butter, melted – 1 syn (Brands vary so double check your own syns)
- 25ml whole milk – Part HexA or 1 syn
- 4 slices bacon, fat removed, grilled until crispy or to your liking
- 1 tablespoon maple syrup – 2 syns
- In a bowl whisk the whole egg, egg yolk, milk and the butter together until well mixed.
- In a separate bowl add the sweetener, baking powder, oatbran and give it a little mix.
- Add the whisked egg mixture to the oats and mix until well incorporated, set aside.
- In another bowl whisk the egg white until soft peaks form, fold these into the pancake mixture being careful not too knock too much air out in the process.
- Frylight a one pan egg pan and dollop the mixture in the pan in batches, cooking until golden on each side and cooked through.
- Serve with the bacon and drizzle over the maple syrup.