Whole-Grain Pancakes With Eggs and Bacon
- Level: Easy
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- 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
- Total: 45 min
- Prep: 25 min
- Cook: 20 min
Ingredients
For the bacon:
8 slices Canadian bacon
2 tablespoons maple syrup
For the pancakes:
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)
For the eggs:
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
Directions
- 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.