Soft Oatmeal Cookie Pancakes
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 and fluffy pancakes are dessert for breakfast in the best possible way! Studded with melted chocolate chips, chewy oats and just a hint of cinnamon then topped with a delicious 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.
Ingredients
150 g
Breakfast Baking Mix
(Contains: Milk, Wheat May be present: Barley, Egg, Soy, Tree nuts)
¼ cup
Bittersweet Chocolate Chips
(Contains: Soy May be present: Egg, Tree nuts, Milk, Fish, Sulphites, Crustaceans, Peanuts, Wheat, Sesame, Mustard)
½ cup
Quick Oats
(Contains: Oats May be present: Soy, Wheat, Gluten, Rye)
4 tbsp
Maple Syrup
1 g
Cinnamon, ground
(May be present: Soy, Tree nuts, Milk, Sulphites, Peanuts, Wheat, Sesame, Mustard, Triticale)
2 tbsp
Brown Sugar
(May be present: Egg, Soy, Tree nuts, Milk, Fish, Sulphites, Crustaceans, Peanuts, Wheat, Sesame, Mustard)
28 g
Walnuts, chopped
(Contains: 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 heat. 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.
