Soft Oatmeal-Cookie Pancakes
Serves 2 | with Whipped Cream Cheese and Bacon- Milk
- Wheat
- Soy
- Oats
- Walnuts
- Barley
- Egg
- Soy
- Tree nuts
- May contain traces of allergens
- Milk
- Fish
- Sulphites
- Crustaceans
- Peanuts
- Wheat
- Sesame
- Mustard
- Gluten
- Rye
- Triticale
These soft, fluffy pancakes are dessert for breakfast in the best possible way! Studded with melted chocolate chips, chewy oats and just a hint of cinnamon, they are then topped with tangy whipped cream cheese for a decadent and delicious brunch. Ingredients: Breakfast baking mix (milk, wheat) (enriched bleached flour, sugars (sugar, dextrose), leavening (baking soda, sodium aluminum phosphate, monocalcium phosphate), salt, modified corn starch, soybean oil, buttermilk powder) • Bacon (pork, water, salt, sugar, sodium phosphates, sodium erythorbate, sodium nitrite, spices, smoke) • Cream cheese (milk) (milk ingredients, modified milk ingredients, salt, bacterial culture, lactic acid, guar gum, carob bean gum, xanthan gum, potassium sorbate) • Maple syrup • 35% Cream (milk) (cream, milk, dextrose, cellulose gel, carrageenan, mono and diglycerides, cellulose gum, polysorbate 80, sodium citrate, disodium phosphate) • Rolled oats • Bittersweet chocolate chips (soy) (sugar, unsweetened chocolate, cocoa butter, soy lecithin, natural vanilla extract) • Walnuts • Brown sugar • Ground cinnamon.
Ingredients
150 g
Breakfast Baking Mix
(Contains: Barley, Egg, Soy, Tree nuts, May contain traces of allergens, Milk, Wheat)
¼ cup
Bittersweet Chocolate Chips
(Contains: Milk, Fish, Sulphites, Crustaceans, Egg, Tree nuts, Peanuts, Wheat, Sesame, Mustard, May contain traces of allergens, Soy)
½ cup
Quick Oats
(Contains: Wheat, Gluten, Rye, Soy, May contain traces of allergens, Oats)
4 tbsp
Maple Syrup
1 g
Cinnamon, ground
(Contains: Wheat, Milk, Soy, Peanuts, Triticale, Sulphites, Tree nuts, Mustard, Sesame, May contain traces of allergens)
2 tbsp
Brown Sugar
(Contains: Mustard, Soy, Egg, Fish, Wheat, Tree nuts, Peanuts, Sulphites, Crustaceans, Sesame, Milk, May contain traces of allergens)
28 g
Walnuts, chopped
(Contains: Sulphites, Egg, Gluten, Milk, Mustard, Peanuts, Sesame, Soy, May contain traces of allergens, Walnuts)
100 g
Bacon Strips
4 unit(s)
Cream Cheese
(Contains: Milk)
56 mL
Cream
(Contains: Milk)
Not included in your delivery
0.13 tsp
Salt*
2.5 tbsp
Butter*
(Contains: Milk)
Nutrition Values
Utensils
Cooking Steps
- Arrange bacon strips in a single layer on a parchment-lined baking sheet. Bake bacon in the top of the oven until crispy and cooked through, 8-12 min.**
- When bacon is done, transfer to a paper-towel lined plate.
- Heat a large non-stick pan over medium heat. When hot, add walnuts to the dry pan. Toast, stirring often, until golden-brown, 4-5 min. (TIP: Keep your eye on them so they don't burn!) Transfer to a plate.
- Meanwhile, combine Breakfast Baking Mix, oats, 1/2 tsp cinnamon, 1 tbsp brown sugar, 1/8 tsp salt and 1 cup water in a medium bowl, then whisk until smooth. Stir in chocolate chips.
- Heat the same large non-stick pan over medium. When hot, add 1/2 tbsp butter, then swirl the pan until melted.
- Using 1/4 cup batter for each pancake, scoop batter for 3 pancakes into the pan. Cook on one side for 2-3 min. When bubbles begin to form on a pancake's surface, flip with a spatula. Cook until golden-brown, 1-2 min. (TIP: Reduce heat to medium-low if pancakes are browning too quickly!)
- Transfer pancakes to a plate, then cover with foil to keep warm. Repeat with 1/2 tbsp butter per batch and 1/4 cup batter per pancake until no batter remains.
- Add cream and remaining brown sugar to a large bowl, then beat using an electic hand mixer or whisk until stiff peaks, 1-2 min. Whisk in cream cheese.
- Divide oatmeal-cookie pancakes between plates then top with whipped cream cheese. Sprinkle toasted walnuts over top.
- Drizzle maple syrup over pancakes, if desired. Serve bacon alongside.
