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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 Breakfast
Cuisine: Winter Brunch / Alpine-Inspired
Category: Breakfast, Brunch
Dietary Alignment: Gluten-Free, Low Carb–Adaptable, Grain-Conscious
Difficulty: Easy (mix, griddle, garnish)
Course Breakfast, Brunch
Cuisine American
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
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.