Heartier than traditional pancakes, fluffy from the buttermilk and slightly sweet with an amazing aroma from the almonds, these buckwheat pancakes were a fun treat for a birthday weekend.
I’ve been playing with different ways to add buckwheat to my pancake and waffle recipes for a couple months now. As it turns out, forgetting the eggs for your recipe can result in deliciousness on occasion. The almond flavor complements the buckwheat perfectly and results in a breakfast that won’t soon be forgotten.
Today is The Vintage Recipe Swap and our recipe this month was quite unique: Pork Fruit Cake. I stared at the recipe initially and half-laughed trying to imagine a version of pork cooked in boiling water that could possibly taste good.
I was stumped. Then I remembered my very favorite part of the pig (bacon!) and at that point, I realized that I could do a lot with this recipe.
While I still haven’t been tempted to try bacon cupcakes or cookies, a pancake with bacon sounded quite good. The bacon is a completely optional ingredient, but it adds a very slightly smoky and savory flavor to the pancakes.
I made a batch both with and without the bacon. I couldn’t decide which version I liked best. Both versions were voted delicious. I probably don’t even need to tell you that my kids liked the pancakes best of all with the bacon.
Almond Buckwheat and Bacon Pancakes
- 2 cups buckwheat flour
- ½ cup almond flour or tapioca starch
- 2 tablespoons baking powder
- 1 teaspoon kosher salt
- ¼ cup sugar
- 2½ cups buttermilk or 2½ cups milk plus 1 tablespoon lemon juice let rest 5 minutes
- ¼ cup butter melted
- 1 tablespoon almond extract
- ⅓ pound bacon optional, cooked until crisp
- Preheat griddle or large flat bottomed pan to medium high. Combine all dry in ingredients in a large mixing bowl. Whisk in the buttermilk and almond extract. Add the melted butter and whisk again to combine.
- Pour ¼ – ⅓ cup of the batter onto a hot griddle and top with a light sprinkling of the bacon pieces. Let cook 2-3 minutes, until the pancakes begin to bubble. Check the edges and if they are browned underneath, carefully flip them. Let cook another 1-2 minutes, until the second side is browned as well. Serve hot with butter, maple syrup and additional bacon if desired. Enjoy!
22 Comments Leave a comment or review
Bacon is always a winner!
Wow!!! These have got to be the BEST pancakes I have tasted since going gluten free two years ago. These are so hearty and have such a great flavor profile. They were a hit with my hubby and all 5 of my kids and the 6th one on in utero was jumping for joy when I ate them! When I told my family I got this recipe from my favorite blog, they said "BAREFEET IN THE KITCHEN MOM?" Yes, they know that is where I get all the good ones from. This is the first time I have tried buckwheat and it is now on our regular list. Thanks for a great recipe yet again. You never fail me Mary.