Classic gluten-free buckwheat pancakes served savory-style with bacon and eggs – a gluten-free, protein-packed breakfast perfect for weekend breakfast or brunch!
Gluten free buckwheat pancakes with eggs and bacon is an incredible sweet, savory, and satisfying breakfast recipe. Also known as the “mancake” in my household (in spite of the fact that I very willingly eat them, too).
Beat it, mix it, heat it, flip it, layer it, ravage.
No ribbons and bows on this stack of flapjacks; this stack is man tested, man approved. Also joyously devoured by moi, this stack has yum all layered up in it for a sweet and savory morning experience to be enjoyed by all.
For the edition of weekend pancakes, I’m focusing on buckwheat flour. Do you know about buckwheat? Cause I didn’t until I did a little research on the internet.
What is Buckwheat?
Buckwheat is tremendously great for you!
Buckwheat comes from a fruit seed and is a relative of rhubarb. What does this mean? No gluten!
Those who include buckwheat in their diet have decreased risk of high cholesterol or high blood pressure and may have increased blood sugar regularity as the body’s insulin response to buckwheat is much lower than its response to refined wheat. Plus it’s high in fiber. The list goes on and on and on.
Layering is smart in the winter and the same can be said about a stack of Mancakes.
Here’s the order of operations: Buckwheat pancake layer followed by fried egg and bacon layer, repeat. How high can you stack ’em?
It’s like Jenga for really delicious pancakes.
More Healthy Pancake Recipes:
- Flourless Oatmeal Banana Pancakes
- Sweet Potato Rolled Oat Protein Pancakes
- Coconut Flour Zucchini Pancakes
- Vegan Lemon Poppy Seed Pancakes
- Paleo Carrot Cake Pancakes
Buckwheat Pancakes
Ingredients
Buckwheat Pancakes
- 1-1/4 cup to 1-1/2 unsweetened almond milk see note
- 1 egg
- 1 tablespoon oil or melted butter
- 1 cup buckwheat flour
- ¼ tsp baking soda
- 1/2 tsp baking powder
- ¼ tsp salt
For Serving:
- Eggs
- Bacon
- pure maple syrup
Instructions
- Combine the egg, milk and oil in a bowl and whisk to combine.
- Add the buckwheat flour, baking soda, salt and baking powder and mix just until incorporated and batter is smooth.
- Allow batter to sit at least 10 minutes (you can make the batter ahead and allow it to sit in the refrigerator overnight).
- Heat a large skillet to just above medium heat, and add enough olive oil or butter to generously coat the surface of the skillet, about 1 tablespoon. Measure out ¼ cup worth of batter and pour in the skillet. Cook until a great deal of bubbles rise to the top of the pancake and the edges firm up. Flip and cook another 30 seconds. Remove from heat and place in a warm oven until you finish cooking the remainder of the batter.
- While cooking pancakes, cook bacon to desired level of crisp. Use the bacon fat for frying the eggs. Layer em and stack em high, son! Drizzle with agave or maple syrup for a sweet and savory meal!
My family (husband and two younh children) enjoyed these for brunch today. I did add 1 Tbls arrowroot and a little bit of coconut palm sugar thinking it might lighten them up and increase their appeal to the non- GF eating members of my family. They tasted good, but were pretty flat.
Wow these were amazing! I was expecting to see a more complicated recipe with other flours besides buckwheat. I couldn’t believe how simple the recipe was and yet so good! I love the idea of stacking them with eggs and whatever meat.
Normally the guys around me wouldn’t touch buckwheat pancakes, but these are popular. I am making again this morning. This will be a definite keeper in my recipe box. Thank You!
I made these buckwheat pancakes for brunch and they were a hit! We made two versions; the original recipe and then one with used almond milk {instead of cows milk} and chia seeds {instead of the egg} and they were still great, they stuck a little but we just used more coconut oil on the griddle! Great recipe Julia!
Hey Julia,
I’ve been craving pancakes for the last 3 months. Finally got around to making you buckwheat pancakes. Changed up your recipe a bit by adding chia gel and alomond milk and vanilla. Other than that stuck to the recipe. They were amazing went over to my mom’s and made breakfast for myself and my sister and mom. Yummy mom went to the sugar bush and had some Maple Syrup so we had that with them. I have celiac disease and so does my sister so this was a great treat for us. This is a keeper for me.
Hi Claude! I’m so happy to hear you made the buckwheat pancakes! They seemed to not be as popular as the other pancake recipes I posted but they’re definitely one of my favorites! They’re great for making pancake sandwiches out of – spreading almond/peanut butter on them with some sliced banana.. I’m happy to hear you and your family enjoyed them and thanks so much for the feedback! Have a great weekend! 🙂
genius. I found your banana/ rice flour pancake recipe on pinterest this morning, made a half-batch for myself, and am so glad I have one left over to eat before lunch. 🙂 Incredible!! So happy there are more of your pancake recipes to be tried. Thank you!!
You got it, Lisa! And thank you! Pancakes are pretty dern wonderful and it’s amazing how healthy they can actually be! So happy to hear you like the naner pancakes – they’re one of my faves fo’ sho’!
I love buckwheat pancakes! Will have to try this recipe. I love Bob’s Red Mill too. I have the grits, rye flour, gluten free flour mix and golden flax seed meal. : )
Love that buckwheat!
Looks amazing. I am a huge buckwheat crepe fan, but have never made pancakes from them. I will add this to my list!
I would love to make enjera!
That looks yummy! Thanks for the giveaway
ok, WHO ARE YOU?!?! Manstacks?? You. Are. Amazing.
Ps, way to go with the BRM partnership. 😉
Pps, your math equations to prove I’m not a robot are super taxing on my language-brain.
Thank you, thank you, thank you! Manstacks…mancakes…they’re pretty phenomenal 😉 Garrett had a smile on his little boyish face the whole time he was eating the manstack 🙂 Those math captcha quizes can be reaaaaaaal doozies, I tell you what! Makes me want to break out the calculator!
I made pancakes for breakfast on Saturday morning, and while my husband loved them, he mentioned wanting eggs or some more protein too. This would be a perfect meal!