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.
- 2 cups buckwheat flour
- 1/2 cup almond flour or tapioca starch if almond is unavailable
- 2 tablespoons baking powder
- 1 teaspoon kosher salt
- 1/4 cup sugar
- 2 1/2 cups buttermilk or 2 1/2 cups milk plus 1 tablespoon lemon juice let rest 5 minutes
- 1/4 cup butter melted
- 1 tablespoon almond extract
- Optional: 1/3 lb bacon cooked until crisp and chopped small
- 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 1/4 - 1/3 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!
CLICK HERE TO SEE ALL PARTICIPANTS IN THIS MONTH’S RECIPE SWAP!
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Jacqueline says
Ive tried bacon in baked goods with varying success, but I bet since you don't cook pancakes for very long the bacon inside is still crispy and s,okay – awesome idea!
Kathy says
Delicious looking…love the use of almond flour!
Tv Food and Drink says
Love the pics, and the inclusion of almond. My bf and I normally go out for breakfast but I may just surprise him with these on Sunday morning. Thanks for the swap! Gary
Katie Mar says
the addition of bacon in these is genius! what a fabulous recipe!
Rachel says
Buckwheat and almond flour sounds amazing in pancakes!
These pancakes > pork fruit cake (as in, I'd consider eating bacon in an almond buckwheat pancake).
laurarees says
Bacon is always a winner!
Anonymous says
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.