• Skip to primary navigation
  • Skip to content
  • Skip to primary sidebar
  • Home
  • No Count Explained
    • No Count Essentials
    • Additions to the No Count List
    • Useful Ingredients – Where to Buy?
    • Tips for when you’re feeling hungry…
    • Frequently Asked Questions (FAQ)
  • Recipes
    • Vegan/Vegetarian
      • Vegan Breakfasts
      • Vegetarian Lunches
      • Vegetarian Dinners
      • Vegetarian Desserts
    • Breakfast
    • Lunch
    • Dinner
      • Chicken Dishes
      • Beef Dishes
      • Pork Dishes
      • Fish Dishes
      • Sausage Dishes
      • Slow Cooker Recipes
    • Spicentice
    • Dessert
  • Categories
    • Breakfast
    • Dessert
    • Dinner
    • Lunch
    • Vegan Dinner
    • Uncategorized
    • Weekly Blog
You are here: Home / Dessert / Chicken and Bacon Crispy Pancakes

Chicken and Bacon Crispy Pancakes

April 14, 2017 by admin 4 Comments

Chicken and Bacon Crispy Pancakes

I made these for tea last night and they were absolutely delicious!  Just 1 point each on No Count!

Ingredients (makes 4):

  • 100g oats, blitzed in food processor
  • 4 eggs
  • 650ml skimmed milk
  • 2 hot, cooked chicken breasts, chopped into small pieces
  • 4 bacon medallions
  • 1 onion, finely chopped
  • 6 mushrooms, sliced
  • 2 flat tbsp plain flour (4 points)
  • a handful of parsley, chopped
  • a slice of Warburtons medium wholemeal bread, blitzed into breadcrumbs

Method:

  1. Make the pancakes first.
  2. Whisk 3 of the eggs and 300ml of the milk together and pour into the oats.
  3. Whisk all the mixture together.
  4. Spray Frylight into a frying pan and pour in some of the mixture to cover the bottom of the pan.
  5. Turn once while cooking (it can take a while to get the hang of this).
  6. As you make each pancake, leave it on a plate to cool.
  7. Now for the filling: spray a wok/deep frying pan with Frylight and cook the onion for 5 mins.
  8. Add the mushrooms and bacon medallions and cook until the bacon is cooked.
  9. Stir in the flour and then pour in the remaining 350ml milk, a little at a time. Keep stirring in order to make a smooth sauce.
  10. Add the parsley and chicken, season well and allow this to simmer for a couple of minutes.
  11. Take off the heat and allow to cool down a bit.
  12. Meanwhile, whisk the remaining egg and brush round the outside of each pancake.
  13. Divide the chicken and bacon mixture between the pancakes.
  14. Fold the pancakes over and press the edges to seal.
  15. Brush the top of each pancake with the remaining egg mixture and sprinkle the breadcrumbs over the top.
  16. Bake in the oven at 180C for 20 minutes.

Served here with new potatoes and baked beans, although it didn’t need the potatoes – it was filling enough without them!

Related posts:

Max’s No Count Gingerbread
Baked Apple Pancake
Strawberry Cheesecake
Fish Pie

Filed Under: Dessert

« Strawberry Tart
Mini Chocolate Doughnuts »

Comments

  1. Debbie Hyslop

    April 14, 2017 at 3:21 pm

    Im going to make them tonight would they all be free on no count as ive just started ww

    Reply
  2. hhay50

    April 14, 2017 at 5:58 pm

    Hi Debbie,they are 1 point each on No Count – because of the flour I’ve used to thicken the sauce.Enjoy them!Helen xxx

    Reply
  3. Sal

    April 17, 2017 at 8:20 pm

    All I can say is I love you – joined today and u have saved my life.

    Reply
  4. hhay50

    April 17, 2017 at 8:26 pm

    What a lovely thing to say Sal.Thank you so much, I hope you enjoy all the recipes and wish you all the best on your weight loss journey. Helen xxx

    Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recent Recipes

  • Chocolate Profiteroles
    It’s a while since I’ve made any new …
  • No Count Banana Split
    I’ve just been pottering in the kitchen and …
  • Tomato and Bacon Pasta
    Hi everyone! I made this on Monday – adapting a …
  • Blueberry Yogurt Cake
    I’ve adapted the recipe from the new WW Bakes book to …
  • Lemon and Poppy Seed Muffins
    These muffins are so quick and easy to bake and make a …

Popular Recipes

  • Crispy Chilli Beef Many thanks to Mands (@mands5781) for this del...
  • Sausage and Bean Casserole This is another recipe that's very easy to mak...
  • Crispy Sea Bass and Potatoes with Mediterranean Vegetables A big thank you to Mands (@mands5781) for letting me pu...
  • Chocolate Orange Sponge Pudding This pudding is absolutely divine and at just 1 point e...
  • Slow-cooked Chicken and Pearl Barley Casserole This is a quick and tasty dish – ideal to come home to...
  • Chicken Risotto with Lemon and Asparagus Wow! I loved this! Great flavours and all free...
  • No Count Rice Pudding I made this dish as a request from a Connect member and...
  • Tomato and Bacon Pasta Hi everyone! I made this on Monday - adapting...
  • Pea, Lentil and Tomato Soup As the days draw in, and the weather begins to cool dow...
  • Jam Tarts I decided to have a go at making these but wanted to m...

Recent Comments

  • Andria on Orange and Lemon Muffins
  • Anonymous on Slow-cooked Bolognese
  • Denise Copley on Slow-cooked Bolognese
  • Anonymous on Breakfast
  • Karen Senior on Breakfast

Tags

Afternoon Tea apple pie Blondies Blueberry cake bns soup brownies Carrotinies Cheesecake chocolate mousse Chocolate profiteroles cream cups Egg Custard Tart Falafel Salad fruit and nut pudding garlic flatbread gateau ginger biscuits gingerbread Lemon and Poppyseed Muffins No Count No Count baking No Count Banana Split No Count Brownies No count dessert No Count Dinner no count fritters no count lunch no count oat biscuits no count pasta no count pesto pasta salad No Count pizza No Count sausage casserole no count soup no count tomato soup pizza pumpkin rice pudding souffle spicy jacket potato sponge pudding sweetpotatosoup tater tots Tomato soup weight watcher bakes Weight Watchers

Copyright © 2021 loving no count on the Foodie Pro Theme