Whole wheat pancakes with omelette and bacon

Ingredients:

For the bacon:

• 8 slices cooked-smoked loin or prosciutto ham
• 2 tbsp. maple syrup

For the pancakes:

• 3/4 cup rolled oats
• 1/4 cup flax seeds
• 1 cup whole grain flour
• 1 teaspoon baking powder
• 1/2 tsp salt
• 2 large eggs, separate the yolks from the whites
• 1.5 cups milk, room temperature
• 3 tbsp (45 g) unsalted butter, melted, plus more for frying
• 3 tablespoons of sugar
• 1/2 tbsp. maple syrup
• 1/4 cup of any fruit jam

For the omelette:

• 6 - 8 large eggs
• Coarse salt and freshly ground pepper
• Unsalted butter, for frying
• 1/4 cup coarsely grated low-fat cheddar or mozzarella cheese

Preparation:

1. Prepare the bacon: Preheat oven to 200°C. Place loin slices on a foil-lined baking sheet and brush with 1 tablespoon maple syrup. Bake until crispy and golden brown, about 5 minutes per side; cool slightly. Then cut into strips and place in a bowl; toss with 1 tablespoon of syrup and let sit until serving. Reduce oven temperature to 90°C.
2. Prepare pancakes: In a blender or food processor, finely grind the oats and flaxseeds; place in a large bowl. Add the flour, baking powder, and salt and mix thoroughly. In a separate bowl, whisk together 2 egg yolks and milk; add to the flour mixture, along with the melted butter, and mix well. Using a mixer, beat 2 egg whites with sugar until thick and fluffy; add to the batter and mix again.
3. Lightly butter a nonstick frying pan and heat over medium heat. Fry the pancakes, dropping 1/4 cup of batter into the pan at a time, until bubbles appear on the surface, then flip and continue cooking until golden brown, about 3 minutes per side. Grease the pan with additional butter between each batch of pancakes, if necessary. Transfer the pancakes to a baking sheet, cover loosely with aluminum foil, and keep warm in the oven until ready to serve. Reserve the pan for making the omelet. Microwave 1/2 cup of the maple syrup and jam for 1 minute, then stir until smooth; keep warm.
4. Prepare the omelette: In a bowl, whisk together the eggs, 2 tablespoons of water, and a pinch of salt and pepper. Grease a frying pan with butter and heat to medium heat. Add the egg mixture and cook, stirring constantly, until set, about 4 minutes, adding the cheese halfway through. Divide the pancakes among plates, drizzle with syrup, and top with the omelet and bacon.