Whole-Grain Pancakes With Eggs and Bacon

Ingredients

• 1 teaspoon double-acting baking powder 
• 8 slices canadian bacon 
• 2 large eggs separated
• 6 large to 8 eggs 
• 0.3 cup flaxseeds 
• 0.3 cup jam (any flavor)
• 6 servings kosher salt and pepper freshly ground
• 0.3 cup mozzarella cheese shredded low-fat
• 0.5 cup maple syrup 
• 2 tablespoons maple syrup 
• 1.5 cups milk at room temperature
• 0.8 cup old-fashioned oats 
• 0.5 teaspoon salt 
• 3 tablespoons sugar 
• 3 tablespoons butter unsalted melted plus more for the skillet
• 6 servings butter unsalted for the skillet
• 1 cup flour whole-wheat

Equipment

• food processor
• bowl
• frying pan
• baking sheet
• oven
• whisk
• blender
• aluminum foil
• microwave
• spatula

Directions

1. Make the bacon: Preheat the oven to 400 degrees F.
2. Put the Canadian bacon on a baking sheet lined with aluminum foil and brush with 1 tablespoon maple syrup.
3. Bake until golden and crisp, about 5 minutes per side; let cool slightly.
4. Cut into strips and transfer to a bowl; toss with 1 tablespoon syrup and set aside. Reduce the oven temperature to 200 degrees F.
5. Make the pancakes: Pulse the oats and flaxseed in a blender or food processor until finely ground; transfer to a large bowl.
6. Add the flour, baking powder and salt and whisk until combined.
7. 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.
8. 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. (
9. Add more butter to the skillet between batches, if needed.)
10. 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.
11. 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.
12. 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.