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
Yield: about 2 dozen 4" pancakes
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 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 for printable recipe
ONE YEAR AGO TODAY: Zucchini Ribbon Salad with Pine Nuts
CLICK HERE TO SEE ALL PARTICIPANTS IN THIS MONTH'S RECIPE SWAP!
What is it about pancakes that makes me take a second look, only to discover bacon which makes me take a third look? GREG
ReplyDeleteGreat interpretation of the recipe!
ReplyDeleteLooks like a great breakfast to me! Gluten free? I must give it a try. Thanks
ReplyDeleteI 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???)
ReplyDeleteThe 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!
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ReplyDeleteWow, these look fabulous! I shall try with tapioca flour for my daughter, who is allergic to dairy, eggs, wheat, and nuts. I love the crumbled bacon idea! Thanks!
ReplyDeleteAngie@ConsciousEatery.com
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!
ReplyDeleteI 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.
ReplyDeleteyour pancakes are gorgeous & thanks for stopping by my site today..glad you liked the blondies!
ReplyDeletewhy didn't I think of this?! great job on the swap! I love pancakes for any meal of the day!
ReplyDeleteThose look good! And fluffy! And I'm sure the buckwheat flour makes them delicious!
ReplyDeleteWhat a great take on the recipe swap - these look really good. At the moment I have a hugh craving for really crispy bacon - so I just might make these on the weekend. Pancakes and Bacon equals happy wife, happy life! Shari from www.goodfoodweek.blogspot.com
ReplyDeleteBuckwheat pancakes are one of my favorite weekend breakfasts! I love the flavor and how satisfying they are. They look especially delicious with bacon and syrup on top! :)
ReplyDeleteI 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!
ReplyDeleteThe almond infusion in these is such a nice change from vanilla! I love the heartiness of buckwheat pancakes.
ReplyDeleteIve 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!
ReplyDeleteDelicious looking…love the use of almond flour!
ReplyDeleteLove 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
ReplyDeletethe addition of bacon in these is genius! what a fabulous recipe!
ReplyDeleteBuckwheat and almond flour sounds amazing in pancakes!
ReplyDeleteThese pancakes > pork fruit cake (as in, I'd consider eating bacon in an almond buckwheat pancake).
Bacon is always a winner!
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