Grain-Free Buttermilk Pancakes with Bacon-Almond Variation!

I can't think of anything I'd rather see in the morning than a big stack of pancakes and the sun shining...yesterday, that was exactly what I got! Especially with how grey it can be here in Portland during the winters...I got very lucky with sun, 65 degree weather and eating cakes and eggs outside!! There aren't too many breakfasts items that outshine the pancake, especially one that isn't loaded with grains and sugar!

I have experimented with lots of different recipes and combinations and whatnot, and I've landed on this pancake recipe as my favorite. It is very reliable, easy to make, and is just like you'd want a pancake to be: fluffy, slightly sweet, a little dense, and perfect for buttering! 

And, if you are adventurous, you can try the Bacon-Almond Pancake variation...it is a winner for sure. The bits of cooked bacon and sliced almonds give the cakes lots of fun textures and flavors. I think we're hooked on these at my house!

Grain-Free Buttermilk Pancakes 

(makes 12--serves 4)

1 1/2 cups almond flour

1/2 cup coconut flour

1 1/2 tsp cinnamon

Pinch nutmeg

1/2 tsp sea salt

1 1/2 tsp baking soda

4 eggs, lightly beaten

1 cup whole milk, or non-dairy milk of choice

2 Tbs apple cider vinegar

1 tsp vanilla extract

1 Tbs maple syrup

2 Tbs butter, melted

Oil for frying

In a small bowl, whisk together the milk and vinegar. Set aside and allow to curdle. Alternately, you can use 1 cup buttermilk and skip this step.

Combine dry ingredients together in a food processor or blender. Pulse several times to create a finely textured flour; do not overblend, as you could begin to turn this mix into a paste. 

In a large bowl, mix together the wet ingredients (including the curdled milk). Whisk in the dry mixture and stir well until combined. If the mixture seems a little thick or dry, add in water or milk, 1 Tbs at a time, until you get a pourable batter (it will still be quite thick; I usually only add 1-2 Tbs water at this point). 

Heat skillet over medium-high heat. Add 2 tsp butter or coconut oil to the pan and let it melt. 

Scoop out batter 1/4 cup per pancake; because the batter will be a little thicker than the traditional pancake batter, you will likely need to spread it out a little with a spoon. Try to get each cake about 4" in diameter. Or, you could make these smaller and make silver dollar sized pancakes, which are about 2" in diameter!

Cook 3-5 minutes per side; look for bubbles in the batter before you flip, and make sure the bottom isn't sticking first. I usually cook mine 5 minutes on the first side and 3 minutes on the second. Continue with the rest of the batter; keep the cooked cakes warm in an oven or toaster oven until ready to serve. 

Serve topped with lots of butter and maple syrup!!!

Look at those little bits of bacon and almond in there!!

Variation: Bacon-Almond Pancakes

1 recipe grain-free buttermilk pancakes (above)

6 Strips bacon

1/2 cup sliced almonds, toasted

1/2 tsp almond extract

Cook bacon in oven at 350 F for 10-12 minutes until crispy. Break into small, dice-sized pieces. 

Fold bacon, almonds and almond extract into pancake batter and stir to combine. 

Cook in buttered pan as directed above and serve!