Wholegrain Buttermilk and Bacon Pancake Recipe

Servings: 16 (4-inch) pancakes

Make ahead and freeze; reheat in a 250° oven. Almond meal makes low-cal, hi-protein pancakes. Buy or make by finely grinding whole unblanched almonds several times in a food processor.




¾ cup almond meal

¾ cup whole-wheat flour

¼ cup cornmeal

¼ cup quick oats

1½ teaspoons baking powder

½ teaspoon baking soda

2 eggs, beaten well

1 tablespoon vegetable oil

1¾ cups buttermilk

1 teaspoon almond extract

6 strips cooked bacon, crumbled


Buttermilk Pancakes & Bacon on a plate.
[Click for larger image] 


In large bowl, combine dry ingredients, making well in center. Beat eggs in another bowl, adding oil & extract, then buttermilk; pour into well, blending just to moisten and be thick. Drop 2 tablespoons batter onto a heated griddle pan with Teflon™ nonstick coating. Cook on medium until edges dry & bubbles form. Flip. Dot with bacon & cook until center feels firm & bottom is golden brown. Repeat with remaining batter.