Simple Spring Sunday Morning Breakfast: Cinnamon Buckwheat Pancakes with Maple Syrup, Egg Over Medium and Turkey Bacon

Cinnamon Buckwheat Pancake with Maple Syrup, Egg Over Medium and Turkey Bacon

My lil' family loves Sundays and simply for the fact that we get to hang around the house and I get to cook!

Serves: 3, or about 6 pancakes (size of my lil' family)

Prep: 5 minutes

Cook: 20 minutes

6 slices of turkey bacon

cooking spray, as needed

3/4 c. buckwheat flour

1/4 t. cinnamon

1/2 c. almond milk, or milk

1 T. vegetable or canola oil

6 eggs, plus 1 egg for pancakes

salt and pepper, to taste

1/4 c. maple syrup, warmed

For turkey bacon preheat oven to 400 degrees F. Lay slices of bacon on a rack placed over a baking sheet and cook just until golden and almost crisp about 20 minutes.

In the meantime heat two large non-stick skillets over medium and coat with cooking spray. In a bowl combine buckwheat flour, cinnamon, almond milk, oil and one egg. Using a whisk beat until smooth and let sit for a few minutes. Spoon about 1/3 cup of batter into a skillet per pancake and cook until golden and puffed about 3 to 5 minutes per side.

While pancakes are cooking begin cooking eggs over medium, in batches if necessary, about 2 to 4 minutes per side. Season with salt and pepper to taste.

Drizzle pancakes with warm maple syrup and serve with eggs and turkey bacon.