Maple & Bacon Pancakes…


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: – Please do not screenshot these recipes, the Slimming World data base is always changing to protect our weight losses and syn values often change.
Please check your own brands of ingredients as they can vary from brand to brand. Syn values are correct as of posting our recipes but please check for yourself to protect your losses.
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We are not trained by Slimming World nor authorised to give Slimming World advice and any advice that may be given should never replace the advice of your consultant.

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** DISCLAIMERBAKING 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
  • ΒΌ 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
  1. In a bowl whisk the whole egg, egg yolk, milk and the butter together until well mixed.
  2. In a separate bowl add the sweetener, baking powder, oatbran and give it a little mix.
  3. Add the whisked egg mixture to the oats and mix until well incorporated, set aside.
  4. 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.
  5. Frylight a one pan egg pan and dollop the mixture in the pan in batches, cooking until golden on each side and cooked through.
  6. Serve with the bacon and drizzle over the maple syrup.