Spiced Buckwheat Breakfast Cakes with Orange Butter & Pomegranate
Warm, earthy, and softly spiced, these breakfast cakes are like a cross between pancakes and tea cakes — rich in texture and flavor. Finished with fragrant orange butter and bright pomegranate, they’re perfect for slow, celebratory mornings.Holiday BreakfastCuisine: Winter Brunch / Alpine-InspiredCategory: Breakfast, BrunchDietary Alignment: Gluten-Free, Low Carb–Adaptable, Grain-ConsciousDifficulty: Easy (mix, griddle, garnish)
Servings 4 Makes ~8 cakes (3–4 inch rounds)
Calories 230kcal
Ingredients
- Buckwheat Breakfast Cakes
- ½ cup buckwheat flour 60 g
- ¼ cup almond flour 24 g
- 1 scoop about 25 g Levels vanilla whey protein (or unflavored)
- 1 tsp baking powder
- ¼ tsp cinnamon
- ¼ tsp ground ginger
- Pinch clove or cardamom optional
- ⅛ tsp fine sea salt
- 2 large eggs
- ¼ cup unsweetened almond milk
- 2 tbsp melted butter or coconut oil
- 1 tsp orange zest
- 1 tsp vanilla extract
- Optional: 1–2 tsp Swerve® or allulose
- 🍊 Orange Butter
- 2 tbsp softened unsalted butter
- ½ tsp orange zest
- Pinch of sea salt
- Optional: few drops orange blossom water if desired
- 💎 Garnish
- Fresh pomegranate arils
- Extra zest mint, or toasted nuts
Instructions
- Step 1: Make the Batter
- In a bowl, whisk together flours, protein powder, baking powder, spices, and salt.
- In a separate bowl, whisk eggs, milk, melted butter, vanilla, and orange zest.
- Combine wet and dry ingredients. Let rest 5–10 minutes for hydration.
- Step 2: Griddle the Cakes
- Heat a nonstick or cast iron skillet over medium-low heat. Grease lightly.
- Pour ~2–3 tbsp batter per cake (3–4 inches wide).
- Cook 2–3 minutes per side until golden and puffed. Keep warm.
- Step 3: Make Orange Butter
- In a small bowl, mix softened butter with zest and salt.
- Optional: add a drop of orange blossom water for extra floral lift.
- Step 4: Plate & Garnish
- Stack or fan cakes on plates.
- Top with orange butter, pomegranate, and a dusting of spice or zest.
Notes
Nutrition Facts (per 2 cakes with orange butter)
(FDA-compliant, estimated)- Calories: 230
- Fat: 16 g
- Saturated Fat: 6 g
-
Carbohydrate: 10 g
- Fiber: 3 g
- Sugar Alcohol: 3 g
- Net Carbs: 4 g
- Protein: 10 g
- Sodium: 140 mg
📦 Storage & Reheat
- Fridge: 3 days in airtight container
- Freeze: Yes — reheat in toaster or pan
- Orange butter: Keeps 1 week, covered
✨ Culinary & Botanical Notes
- Buckwheat brings earthy, satisfying warmth — balanced by almond flour for softness
- Protein powder enhances texture and structure while supporting macronutrient balance
- Orange zest + spice make this distinctly seasonal
- Pomegranate adds freshness, visual sparkle, and texture contrast
🛡️ Consumer Safety Note
⚠️ Notice: This dish contains nuts, dairy, and eggs. Ensure all ingredients are clearly labeled, and flours are certified gluten-free if needed. Use food-grade orange blossom water only.
