| Level: | Easy |
| Total: | 45 min |
| Prep: | 25 min |
| Cook: | 20 min |
| Yield: | 6 servings |
Ingredients
- 8 slices Canadian bacon
- 2 tablespoons maple syrup
- 3/4 cup old-fashioned oats
- 1/4 cup flaxseed
- 1 cup whole-wheat flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 2 large eggs, separated
- 1 1/2 cups milk, at room temperature
- 3 tablespoons unsalted butter, melted, plus more for the skillet
- 3 tablespoons sugar
- 1/2 cup maple syrup
- 1/4 cup jam or jelly (any flavor)
- 6 to 8 large eggs
- Kosher salt and freshly ground pepper
- Unsalted butter, for the skillet
- 1/4 cup shredded low-fat cheddar or mozzarella cheese
Instructions
- Make the bacon: Preheat the oven to 400 degrees F. Put the Canadian bacon on a baking sheet lined with aluminum foil and brush with 1 tablespoon maple syrup. Bake until golden and crisp, about 5 minutes per side; let cool slightly. Cut into strips and transfer to a bowl; toss with 1 tablespoon syrup and set aside. Reduce the oven temperature to 200 degrees F.
- Make the pancakes: Pulse the oats and flaxseed in a blender or food processor until finely ground; transfer to a large bowl. Add the flour, baking powder and salt and whisk until combined. Whisk the 2 egg yolks and milk in a separate bowl; add to the dry ingredients along with the melted butter and whisk until just smooth. Beat the 2 egg whites and sugar in another bowl with a mixer until soft peaks form; fold into the batter until just combined.
- Lightly butter a nonstick skillet and place over medium heat. Working in batches, add about 1/4 cup batter for each pancake; cook until bubbly on top, then flip and cook until golden brown on the other side, about 3 minutes per side. (Add more butter to the skillet between batches, if needed.) Transfer the pancakes to a baking sheet, cover loosely with aluminum foil and keep warm in the oven until ready to serve. Reserve the skillet for the eggs. Put 1/2 cup maple syrup and the jam in a microwave-safe bowl and microwave 1 minute, then stir to combine; keep warm.
- Make the eggs: Whisk the eggs, 2 tablespoons water and a pinch each of salt and pepper in a bowl. Butter the skillet and return to medium heat. Add the egg mixture and cook, stirring with a rubber spatula, until set, about 4 minutes, adding the cheese halfway through. Divide the pancakes among plates; top with the flavored syrup, eggs and bacon.
Nutrition Facts
| Calories | 575 calorie |
| Total Fat | 24 grams |
| Saturated Fat | 10 grams |
| Cholesterol | 356 milligrams |
| Sodium | 1034 milligrams |
| Carbohydrates | 65 grams |
| Dietary Fiber | 4 grams |
| Protein | 27 grams |
| Sugar | 37 grams |
Reviews
Absolutely Awesome!!!
I substituted unsweetened vanilla almond milk for regular and omitted unsalted butter and sugar (just added the eggs whole)
This will definitely be my go to recipe!!!
I substituted unsweetened vanilla almond milk for regular and omitted unsalted butter and sugar (just added the eggs whole)
This will definitely be my go to recipe!!!
Excellent and delicious! I will be making this recipe a lot in the future, I love that they are so healthy and taste so delicious all at the same time!
Delicious! These pancakes are not only healthy, but have body and a light satisfying crunch. I was delighted to come across another recipe where I could use flaxseeds which I always have.
I didn’t have whole wheat flour so I used regular flour. To make the syrup, I substituted with Agave Nectar and Smuckers low sugar jelly for a lighter version. When I warmed the syrup and poured it over the pancakes and took that first bite, it was heaven.
My nieces and nephews love my pancakes as I add fresh fruit to them. I can’t wait to make these whole grain pancakes for them and see their eyes light up.
I have made them twice in one week since I received my January/February 2013 Food Network magazine. Thank you for this wonderful recipe!