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5.0 from 9 votes

Apple-Bacon Cast Iron Skillet Pancake With Buckwheat Flour

This amazing cast-iron skillet pancake is an ideal weekend treat when hosting family or guests. It boasts a delightful combination of golden apples, savory, crispy bacon, and plump raisins wrapped up in a nutty and slightly sweet buckwheat flour pancake batter.

Prep Time
15 mins
Cook Time
15 mins
Total Time
35 mins
Servings: 6 Servings
Calories: 349 kcal
Course: Breakfast
Cuisine: International

Ingredients

  • 1 cup plant milk 237 ml
  • 5 pitted dates
  • 1 cup buckwheat flour 132 grams
  • ½ teaspoon sea salt
  • ½ teaspoon cinnamon powder
  • 1 ½ teaspoons baking powder
  • 1 cup raisins 135 grams
  • 1 large egg beaten
  • 2 tablespoons olive oil or coconut oil, divided
  • 6 ounces Bacon 170 grams, go for uncured and sugar-free bacon
  • 1 large apple, sliced crosswise 250 grams
  • 1 tablespoon molasses or maple syrup

Instructions

    Cup of Yum
  1. Preheat the oven to 375 °F/ 190 °C with rack in the upper third.
  2. Place the milk and the dates in a blender. Blend on high-speed setting until thoroughly blended, set aside.
  3. In a bowl, add flour, salt, cinnamon powder, baking powder, and raisins. Combine the dry ingredients.
  4. Add the reserved milk mixture and the egg to the dry ingredients. Stir well until you have a beautiful dark batter; set aside.
  5. In a 12-inch (cast-iron or oven-safe) skillet, warm 1 tablespoon of olive oil over medium heat on the stove.
  6. Divide the bacon over the surface of the skillet, then immediately arrange the apple slices on top. Pour the molasses evenly over the apple slices and the remaining one tablespoon of olive oil.
  7. Cook for one minute, then turn the apple slices (not the bacon) around using a fork. Immediately pour the buckwheat batter evenly over the apples and bacon.
  8. Cook until the edges of the batter have set a bit—for about 3 to 4 minutes. Not any longer, because it can cause the bacon to burn.
  9. Remove the pan carefully from the stove and place it directly in the oven.
  10. Bake the pancake for 20 to 25 minutes or until a toothpick inserted in the middle, and any thicker parts of the pancake comes out clean.
  11. Remove carefully from the oven and let it slightly cool.
  12. Cut a pie piece, turn it around revealing the beautifully browned apples and bacon. Serve on individual plates.
  13. Or wait until the whole pancake is cooled. Then you can carefully turn the whole pancake around with a large spatula to reveal the browned apples.

Notes

  • Equipment: a 12-inch cast-iron skillet or other oven-proof pan.
  • Storage: Place any leftovers in an airtight container and store them in the fridge for up to 5 days. Simply reheat in a low oven setting or on the stove.
  • airtight container
  • Substitutions & Variations 
  • Molasses
  • maple syrup
  • Instant Pot Beef Stew
  • Instant Pot Apple Butter
  • Healthy Oatmeal Raisin Cookies
  • Buckwheat flour
  • Teff flour
  • Spelt flour
  • Quick Spelt Cake
  • Molasses: You can also use maple syrup. But molasses will add that sweet and savory smokiness. Besides, it has a long shelf life and can be used in many other recipes like my Instant Pot Beef Stew, Instant Pot Apple Butter, or my Healthy Oatmeal Raisin Cookies. Buckwheat flour: You can replace one-fourth of the buckwheat flour with sweet Teff flour is also gluten-free and adds a wonderful nutty component.  If gluten is not a concern, and you don't like buckwheat, then I suggest Spelt flour like in my Quick Spelt Cake—a non-wheat, whole grain flour with a higher amount of proteins. It has a much better flavor than regular all-purpose flour. Olive oil: You can replace it with butter. Make it vegetarian-friendly or meatless by omitting the bacon. Instead, arrange the apple slices directly in the oiled pan. Pour the molasses evenly over the apple slices and the remaining one tablespoon of olive oil. Let them cook for one minute. Turn them around and pour the batter over the apples. Follow the rest of the recipe as-is.
  • Molasses: You can also use maple syrup. But molasses will add that sweet and savory smokiness. Besides, it has a long shelf life and can be used in many other recipes like my Instant Pot Beef Stew, Instant Pot Apple Butter, or my Healthy Oatmeal Raisin Cookies.
  • Buckwheat flour: You can replace one-fourth of the buckwheat flour with sweet Teff flour is also gluten-free and adds a wonderful nutty component. 
  • If gluten is not a concern, and you don't like buckwheat, then I suggest Spelt flour like in my Quick Spelt Cake—a non-wheat, whole grain flour with a higher amount of proteins. It has a much better flavor than regular all-purpose flour.
  • Olive oil: You can replace it with butter.
  • Make it vegetarian-friendly or meatless by omitting the bacon. Instead, arrange the apple slices directly in the oiled pan. Pour the molasses evenly over the apple slices and the remaining one tablespoon of olive oil. Let them cook for one minute. Turn them around and pour the batter over the apples. Follow the rest of the recipe as-is.

Nutrition Information

Calories 349kcal (17%) Carbohydrates 43g (14%) Protein 8g (16%) Fat 18g (28%) Saturated Fat 5g (25%) Polyunsaturated Fat 3g Monounsaturated Fat 9g Trans Fat 0.04g Cholesterol 46mg (15%) Sodium 557mg (23%) Potassium 310mg (9%) Fiber 4g (16%) Sugar 24g (48%) Vitamin A 67IU (1%) Vitamin C 0.1mg (0%) Calcium 137mg (14%) Iron 2mg (11%)

Nutrition Facts

Serving: 6Servings

Amount Per Serving

Calories 349

% Daily Value*

Calories 349kcal 17%
Carbohydrates 43g 14%
Protein 8g 16%
Fat 18g 28%
Saturated Fat 5g 25%
Polyunsaturated Fat 3g 18%
Monounsaturated Fat 9g 45%
Trans Fat 0.04g 2%
Cholesterol 46mg 15%
Sodium 557mg 23%
Potassium 310mg 7%
Fiber 4g 16%
Sugar 24g 48%
Vitamin A 67IU 1%
Vitamin C 0.1mg 0%
Calcium 137mg 14%
Iron 2mg 11%

* Percent Daily Values are based on a 2,000 calorie diet.