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!
These mancakes are really looking so tempting! This is a different kind of a pancake and I would love to make this at home!
Beautiful – I love the color of those pancakes!
These look so yummy! I just used two of Bob Mill’s products for the first time…whole wheat flour to make oatmeal cookies and then a pancake mix this morning and they were both so good! I’m definitely going to be buying more of the products. I “liked” them on FB and saw your post! What a wonderful blog you have. Can’t wait to read more! Be well!
I’ve never tried buckwheat or been too adventurous in the gf cooking dept. I will definitely try making these…Hoping that the other family members might like them!
It may be difficult to convince children to eat the buckwheat pancakes, but I doubt any adult who likes a hot cake would turn up their nose 😉 Let me know how the house likes the pancakes!
I’m going to have to try these pancakes! 🙂
Confession: I’ve never eaten anything with buckwheat in it… and now I’m dying to give it a try. Must go out and find some this weekend to make your pancakes…
Also, I love that you’re pairing with Bob’s for this series. AND that you’re having a pancake series on your blog. Love it!
We live 6 hours away from Bob’s and make it a regular stop when we’re in Portland, OR. These buckwheat mancakes have a place on our B&B menu! Thanks for sharing.
Such a small world! I love Oregon (travel up to Bend at least a couple of times a year) and have been meaning to take a trip over to Bob’s to tour the facility. So glad to hear you use a wonderful, delicious product on your B&B menue! I’ll have to stop in there and say hey, too!
Wow! My husband would definitely approve, especially drenched in maple syrup 🙂
Wowza! I’ve never tried buckwheat pancakes…but this makes me want to! Great photos!
I’m going to have to try these pancakes! They look so tasty …I love when things are both sweet and savory. I’ll probably add some blueberries to mine 🙂
That… looks like heaven!
Love Bob’s Red Mill!!
I love buckwheat! Ever made buckwheat groats? Kinda like healthy, raw rice crispies?
Nope, I haven’t tried that but it sounds like fun! Do you have a recipe for groats on your site? Gonna go find out right now!! 🙂
Thank you so much for stopping by my blog and leaving such a nice comment which led me back to your gorgeous blog. Your photography is beautiful and your recipes look delicious. I can’t wait to make your soda bread.
I have the sudden urge to chant, “Mancakes! Mancakes! Mancakes!” That’s weird 😉
Your layered mancakes look absolutely divine!
Wow…now that’s a breakfast. I am so glad you posted this today. I had no idea that buckwheat was gluten free. I am on such a horrible diet and now I can make pancakes, or…er…mancakes. Even better! Thanks.