Egg-Free Savory Oat Pancakes with Corn, Smoked Bacon & Cheddar
This savory pancake features seasonal bi-color corn, locally smoked back bacon from the Cantons-de-l'Est, aged cheddar, and freshly harvested green onions, all brought together with nutritious oat flour and unsweetened soy milk. Completely egg-free, it delivers a cozy texture that is soft on the inside with crispy, cheesy edges on the outside. The natural sweetness of the bi-color corn balances the salty bacon, making these pancakes a comforting choice for breakfast or weekend brunch.
The taste of Summer feast @ Montreal
8/18/2026
Servings: 12 pancakes
INGREDIENTS
Base Batter
1 cup Oat flour
1 cup Unsweetened soy milk (adjust slightly as needed)
½ tsp Baking powder (optional, for extra fluffiness)
⅛ tsp Salt (keep it light, as the bacon and cheese add saltiness)
¼ tsp Black pepper
Mix-ins
1 cup Bi-color corn kernels
(learn how to prep fresh corn from the cob at https://mixingredients.com/quebec-summer-salmon-bowl-with-cauliflower-rice-and-creamy-maple-lime-dressing)
4 slices (60g) Smoked back bacon
¾ cup Aged Cheddar cheese, shredded
2 stalks (80g) Green onions, finely chopped
7 tsp Olive oil (1 tsp to fry the bacon, plus 1 tsp per batch of 2 pancakes)
INSTRUCTIONS
Pan-Fry the Back Bacon
Place a skillet over medium heat and add1 teaspoon of olive oil along with the back bacon.
Pan-fry for 1 minute per side until lightly golden. Remove from heat, let cool slightly, and chop into small pieces.
Mix & Rest the Batter
In a medium bowl, whisk together the oat flour, baking powder (if using), salt, and black pepper.
Gradually pour in the soy milk, stirring until a smooth, thick batter forms.
Texture Check: The batter should resemble thick yogurt or sesame paste. If it feels too runny, add 1 tablespoon of oat flour; if too stiff, add 1 teaspoon of soy milk.
Fold in the corn kernels, chopped cooked bacon, green onions, and shredded Cheddar cheese.
Let the batter rest for 5 minutes. This resting period allows the oat flour to absorb the liquid, creating a natural binding structure that holds the pancakes together without eggs.
Cook the Pancakes
Heat a non-stick skillet over medium-low heat and lightly coat with 1 teaspoon of olive oil (enough for 2 pancakes).
Use an ice cream scoop to drop portions of batter onto the pan. Gently flatten each scoop with the back of the scoop into a small circle, about 3 inches (7–8 cm) in diameter. Keeping them small makes flipping effortless without eggs!
Cook for 3 minutes, or until the bottoms are deep golden brown and the edges look set and firm. Carefully slide a spatula underneath each pancake, flip in one quick motion, and cook for another 2 to 3 minutes until both sides are golden and cooked through.
Serving Suggestion
Serve these savory pancakes piping hot right out of the skillet while the cheddar is warm and melty! They make a cozy, comforting breakfast or weekend brunch, and pair wonderfully with a fresh green side salad, a dollop of sour cream, or a warm cup of coffee. Enjoy!
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