Soft Oatmeal-Cookie Pancakes
Serves 2 | with Whipped Cream Cheese and Bacon
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 (enriched bleached flour, sugars (sugar, dextrose), leavening (baking soda, sodium aluminum phosphate, monocalcium phosphate), modified corn starch, salt, soybean oil, dried egg white, butter milk powder, sodium lauryl sulphate) (eggs, milk, wheat) • Bacon (pork, water, salt, sugar, sodium phosphates, sodium erythorbate, sodium nitrite, spices, smoke) • Maple syrup • Cream cheese (milk ingredients, modified milk ingredients, salt, bacterial culture, lactic acid, carob bean gum, xanthan gum, potassium sorbate) (milk) • 35% Cream (cream, milk, dextrose, cellulose gel, carrageenan, mono and diglycerides, cellulose gum, polysorbate 80, sodium citrate, disodium phosphate) (milk) • Oats (rolled oats) • Bittersweet chocolate chips (sugar, unsweetened chocolate, cocoa butter, soy lecithin, vanillin) (soy) • Walnuts • Brown sugar (cane sugar, molasses) • Ground cinnamon.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
150 g
Breakfast Baking Mix
(Contains Wheat, Milk May contain Fish, Soy, Crustaceans, Mustard, Triticale, Milk, Egg, Peanuts, Tree nuts, Sulphites, Sesame, Wheat)
¼ cup
Bittersweet Chocolate Chips
(Contains Soy May contain Soy, Peanuts, Tree nuts, Mustard, Crustaceans, Fish, Milk, Egg, Sesame, Sulphites, Wheat)
½ cup
Quick Oats
(Contains Oats May contain Wheat, Gluten, Rye, Soy)
4 tbsp
Maple Syrup
½ tsp
Ground Cinnamon
(May contain Wheat, Milk, Soy, Peanuts, Triticale, Sulphites, Tree nuts, Mustard, Sesame)
2 tbsp
Brown Sugar
(May contain Mustard, Soy, Egg, Fish, Wheat, Tree nuts, Peanuts, Sulphites, Crustaceans, Sesame, Milk)
28 g
Walnuts, chopped
(Contains Walnuts May contain Gluten, Tree nuts, Peanuts, Soy, Milk, Egg, Sulphites, Sesame, Mustard)
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
Instructions
- 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.