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!
We tend to be waffle oriented on the weekends but I imagine a few man-stacks would be enough to change our direction! The addition of whole grains to breakfast is always a great idea!
I have only tried buckwheat in noodle forma and I am excited to try this pancake recipe!
I remember having buckwheat pancakes as a child, but haven’t had them lately; I’ll definitely try them soon. I didn’t know they were associated with curbing type II diabetes.
I have no deep thoughts at all, after a day of retail. I will say, though, that pancakes are one of my favorite things. My great-grandfather taught me to make them. We would visit him in Mississippi every summer, and when I was a little bitty thing (like 4 or 5), the two of us would get up before anyone else and make ourselves a stack of pancakes, topped with granulated sugar. Every. Single. Morning. It was heaven. Now I’m missing my Poppee, but these pancakes look yummy. 🙂
Julie, thanks so much for sharing this with me! I would say this is definitely deep (although sorry you had such a long day)! Your memory of your grandfather is beautiful and definitely worth sharing – it’s amazing the little things we remember like the tradition of making pancakes in the wee hours of the morning with someone special. I hope you’re having a great weekend and thanks so much for your meaningful words!!
Julia, this was my GREAT grandfather. He was 75 when I was born, but acted like he was 50. He taught me how to mix the batter (got to leave some lumps, you know), and when to turn them over (look for those bubbles and edges starting to cook). This was a very southern man, whom you wouldn’t even think would know his way around in a kitchen. I have no idea where he learned that from, now that I think about it. All I know is that it was a special time of the day when it was just the two of us, before my mother, grandmother and brothers got up (although I learned years later that my grandmother would hear us, but would lay in bed listening to her daddy and granddaughter laughing and cooking together). One of my best memories. 🙂 Thanks for letting me share.
Yummmm…I used to make buckwheat pancakes all the time, and would love some flour to do it again!
my Mom would make us buckwheat pancakes when I was just a kidlet – guess she was way ahead of her time, who knew !
It looks so delicious! Can’t wait to see your next creation!
I love pancakes so much and I am so excited about your Pancake Project! I’ve been looking for a good buckwheat pancake recipe, I can’t wait to try this tomorrow (I’ve already had breakfast…but wait…maybe I make breakfast for DINNER!). Thanks for posting this!
I wouldn’t have guessed that buckwheat is gluten free or that it was a relative of rhubarb! Crazy. The things we learn. 🙂
You and me both, sister! I thought buckwheat was a relative of wheat, lol! It’s quickly becoming one of my favorite flours. 🙂
The pancakes sound delicious! I’ve never used buckwheat flour below but have been hearing about it a lot lately. Id love to try this!
I love buckwheat and Bob’s Red Mill.
Hahah I love how you call them Manstacks. I just need to get me some Bob’s Red Mill Buckwheat and these will be in my belly soon!
What a gorgeous and delicious looking mancake ;). I LOVE buckwheat actually. So nutty, figure-friendly, and nutritious. Come to think of it, I haven’t had a pancake in a very very long time! Dying to try this 😉 Hope you have a blessed weekend, Julia!
Looks like Sunday morning to me!
Glad to hear it, Linda! Let me know how they turn out!
Omg. This… This is going to be breakfast tomorrow. That I’m sure of.
I don’t know where to begin. First of all I have a soft spot for anything Bob’s Red Mill. He is after all a fellow Oregonian! I love all of his products. Second of all, these pancakes, mancakes, genius cakes, whatever they are called they look amazing!!! my husband would fall in love with me all over again if I whipped up a batch this weekend. So thank you in advance for that!!!
LOL, I got a bright-eyed loving glance from my bf for this one so I bet your hubs will love the stack! I figured with all this pancake making I’ll be doing, I had better throw in some manly versions to appease the ol’ boyfriend 😉