Blueberry Buckwheat Cakes

It’s been a long time since I did a food post, but everything belongs here, so why not?

Buckwheat is a nutritious grain, and is less glycemic than wheat.  Blueberries are a super food–full of antioxidants.  Give yourself a one-two nutrition punch for breakfast, or any meal, for that matter.

Blueberry Buckwheat Cakes

Blend the following dry ingredients:

1/2 C. whole wheat flour
1/2 C. buckwheat flour
1 t. baking powder
1/2 t. baking soda
1/2 t. salt
1/2 t. cinnamon

Mix together in a separate bowl:

1 C. buttermilk
1 large egg
2 T. oil

Combine dry and wet ingredients. Add a little buttermilk if needed, to make the batter have a thick, but pourable consistency. Pour into a hot, oiled skillet, using about 1/4 C. of batter for each cake. Put a handful of washed blueberries on top of each cake before you turn. Turn the cakes when edges start to solidify and the surface of the cake bubbles. Serve hot.


Buckwheat Cakes

Be well, and at peace,


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