Bacon & Broccoli Pancakes

Finely chopped in-season Broccoli florets and crispy dry fried Streaky Bacon, with farm fresh Eggs lightly whisked with gluten free ancient seed Buckwheat* flour, forming a light batter which is then gently pan fried into delectable pancakes and drizzled with a dark and delightful Balsamic Vinegar Reduction.

Serves 4 / Prep 5 mins / Cook 15 mins


1 egg
1 cup (250ml) milk
1 cup (125g) buckwheat* flour
1 tsp. baking powder
pinch of salt
1 cup (200g) broccoli, head thinly chopped
8 slices streaky bacon
2 tbsp. balsamic glaze


Beat the egg through the milk and add the buckwheat flour, baking powder, and salt. Mix until the batter is smooth.

Add the broccoli and stir it through the batter. 

Heat a dry non-stick frying pan. 

Cut the bacon in half and fry on one side until crispy, set to one side.

Add two pieces back to the pan, crispy side down, and spoon the batter over it forming a round pancake shape. 

Fry the pancake for around 4 minutes until golden brown and done. Turn halfway. 

Repeat with the rest of the bacon and batter.

Serve the pancakes with balsamic glaze.

*buckwheat is not a grain but a seed which does not contain gluten, gluten is a component of Wheat, and is known to cause digestive disruption and damage. It does however pack a hefty carb punch, so will likely raise blood sugar stopping any intended fat loss in its tracks…my advise would be to use sparingly if you are watching your waistline!