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Breakfast #1
Oatmeal Bacon Pancakes
Scrambled Eggs with Cheese
1/2 cup Fresh Raspberries
Total Carbs: 23.1

Oatmeal Bacon Pancakes
A tasty cross between a pancake and crepe with a crunchy slice of bacon folded in the middle. Makes 2 servings.

Ingredients
1/4 cup whole wheat flour
1 tbsp steel cut oats, finely ground
1 pinch salt, to taste (optional)
1 small egg
1/4 cup whole milk or buttermilk
2 raw bacon slices
cooking spray

Directions
1. In medium size mixing bowl, combine flour, oatmeal, and salt.
2. Beat in egg and enough milk to form creamy batter, similar to consistency of traditional pancakes.
3. Lightly coat griddle or cast iron frying pan with cooking spray and heat to medium-high.
4. Ladle batter into pan, tilting pan to spread batter evenly.
5. Cook for 2 minutes, or until the underside is browned. Flip cakes and cook for an additional minute, or until brown.
6. Keep pancakes warm while cooking remaining pancakes.
7. Place bacon strips on griddle and cook until crisp, turning once.
8. To serve, roll pancakes around bacon.

Scrambled Eggs With Cheese
The simplest comfort breakfast on earth. Makes 2 servings.

Ingredients
4 eggs
2 tbsp shredded cheddar cheese
1 pinch salt and pepper
1 tsp unsalted butter
1 tbsp tap water, room temperature

Directions
1.Heat butter in skillet over medium heat.
2.Scramble eggs with fork and add water.
3.Pour into heated pan and cook for 4 to 5 minutes or until desired consistency, adding cheese in the last 30 seconds.
4.Season with salt and pepper. Serve warm.

Nutritional Information (Per Serving)
Oatmeal Bacon Pancakes
Calories 207.1, Total Carbs 14.8g, Dietary Fiber 2.1g, Saturated Fat 4.7g, Potassium 124.7mg, Protein 8g, Sodium 254.4mg
Scrambled Eggs with Cheese
Calories: 188.7, Total Carbs 0.9g, Dietary Fiber 0g, Saturated Fat 5.8g, Potassium 141.7g, Protein 14.4g, Sodium 195.5mg
Fresh Raspberries
Calories 32, Total Carbs 7.4g, Dietary Fiber 4g, Saturated Fat 0g, Potassium 186mg, Protein 0.8g, Sodium 1mg

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NEXT: Breakfast #2: Parsley Omelet and Bacon

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Last Modified Date: August 06, 2013

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