Almond Buckwheat and Bacon Pancakes – Gluten Free

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Almond Buckwheat and Bacon Pancakes - Gluten Free recipe by Barefeet In The Kitchen

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.

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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 - Gluten Free recipe by Barefeet In The Kitchen

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Almond Buckwheat and Bacon Pancakes – Gluten Free

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Ingredients 

  • 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

Instructions

  • 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!
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Mary Younkin

Mary Younkin

Hi, I’m Mary. I’m the author, cook, photographer, and travel lover behind the scenes here at Barefeet In The Kitchen. I'm also the author of three cookbooks dedicated to making cooking from scratch as simple as possible.

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  1. 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.

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