Almond Buckwheat and Bacon Pancakes

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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.

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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

Prep Time: 15 minutes
Cook Time: 5 minutes
Total Time: 20 minutes
Servings: 24 4″ pancakes

Ingredients 

  • 2 cups buckwheat flour
  • ½ cup almond flour or tapioca starch
  • 2 tablespoons baking powder
  • 1 teaspoon kosher salt
  • ¼ cup sugar
  • cups buttermilk or 2½ cups milk plus 1 tablespoon lemon juice let rest 5 minutes
  • ¼ cup butter melted
  • 1 tablespoon almond extract
  • pound bacon optional, cooked until crisp

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 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!

Nutrition

Calories: 116kcal · Carbohydrates: 11g · Protein: 3g · Fat: 7g · Saturated Fat: 3g · Polyunsaturated Fat: 1g · Monounsaturated Fat: 2g · Trans Fat: 0.1g · Cholesterol: 12mg · Sodium: 166mg · Potassium: 211mg · Fiber: 1g · Sugar: 4g · Vitamin A: 103IU · Calcium: 85mg · Iron: 1mg
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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. Lana says

    I have buckwheat that is just sitting in my fridge as I know very few uses for it:)And, as Greg said, who does not like pancakes? especially with bacon:) Great take on the recipe (wasn't it one of the worse yet???)

  2. Sue/the view from great island says

    The almond with the buckwheat is a fabulous idea, I can't wait to try that. I notice that since you've made them gluten free you didn't cut the buckwheat flour with regular flour, which I've been doing whenever I use buckwheat. I'm curious how that changes things. Guess I just have to make a batch of these pancakes to see!

  3. Monique says

    It's exactly a pork fruitcake- just turned a little more into a breakfast version. Super idea to use the bacon side of pork. Love that you were able to make it gluten free to. Great swap!

  4. Vicki Bensinger says

    I haven't tried buckwheat pancakes but have tried them in crepes. These sound very good and healthy with the exception of the bacon that I'm sure takes them to the next level. Thanks for sharing.

  5. The Café Sucré Farine says

    I love pancakes of any variety but these look especially delicious. It's so fun to me how many variations there can be to one basic food. I haven't used buckwheat much but you've got me curious to experiment with it, thanks Mary!

  6. 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!

  7. 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).