Our luxurious gluten-free version of the Sunday breakfast!
Oat Pancakes With Maple Syrup, Roasted Bacon and Apples
For 4-6 servings
3 dl of milk
2 dl of fine oats
1 cup coconut flour
1 teaspoon baking soda
1/2 teaspoon salt
butter, rapeseed or coconut oil for frying
2 packs of cutlet bacon, 120 g each
Whisk the eggs and milk together. Add oats and coconut flour a little at a time while whisking. Stir in baking soda and salt. The batter swells when it sits, so it may need to be diluted a little.
Fry small pancakes in butter or oil on medium heat 1-2 minutes per side.
Cut the apples into slices and fry them quickly. Curl on some maple syrup.
Fry the bacon crispy and add some maple syrup to it. Serve with the pancakes.