Oat Pancakes With Maple Syrup, Roasted Bacon and Apples

Our luxurious gluten-free version of the Sunday breakfast!



For 4-6 servings

4 eggs
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

For serving

2 apples
2 packs of cutlet bacon, 120 g each
maple syrup


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.

click for recipe
Writer, Stylist
Liselotte Forslin är en matkreatör, receptutvecklare och skribent för både dagspress och månadsmagasin som Damernas värld eller SvD. Matstylist samt propstylist för egna och andras recept i redaktionella samt kommersiella sammanhang. Hon medverkar framför och bakom kameran tillsammans med fotograf och har TV- och radio-erfarenhet med t.ex. TV4.
read more
Photographer working mainly with food and everything around food which includes traveling, people, nature, anything actually. Making images for magazines, Swedish and international, cook books and advertising agencies.
read more
MORE FROM Food & Wine