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!
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.
I have the sudden urge to chant, “Mancakes! Mancakes! Mancakes!” That’s weird 😉
Your layered mancakes look absolutely divine!
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 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!! 🙂
Love Bob’s Red Mill!!
That… looks like heaven!
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 🙂
Wowza! I’ve never tried buckwheat pancakes…but this makes me want to! Great photos!
Wow! My husband would definitely approve, especially drenched in maple syrup 🙂
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!
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!
I’m going to have to try these pancakes! 🙂
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!
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!
Beautiful – I love the color of those pancakes!
These mancakes are really looking so tempting! This is a different kind of a pancake and I would love to make this at home!
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 😉
Omg. This… This is going to be breakfast tomorrow. That I’m sure of.
Looks like Sunday morning to me!
Glad to hear it, Linda! Let me know how they turn out!
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!
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!
I love buckwheat and Bob’s Red Mill.
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 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. 🙂
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!
It looks so delicious! Can’t wait to see your next creation!
my Mom would make us buckwheat pancakes when I was just a kidlet – guess she was way ahead of her time, who knew !
Yummmm…I used to make buckwheat pancakes all the time, and would love some flour to do it again!
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.
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 only tried buckwheat in noodle forma and I am excited to try this pancake recipe!
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 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!
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!
That looks yummy! Thanks for the giveaway
I would love to make enjera!
Looks amazing. I am a huge buckwheat crepe fan, but have never made pancakes from them. I will add this to my list!
Love that buckwheat!
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. : )
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’!
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! 🙂
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!
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!
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.