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Welcome to Samantha's Bread & Butter, where I (Samantha) document my adventures in all things slow food and slow lifestyle.

Buckwheat Blueberry Pancakes

Buckwheat Blueberry Pancakes

Craving pancakes but afraid they're not healthy enough? Think again! These whole grain buckwheat blueberry pancakes are packed with fiber, vitamins, minerals, antioxidants, protein and healthy fats. They're also totally delicious!

Prep time: 5 minutes
Cook time: 10 minutes
Yield: 8 pancakes


1 1/3 cup Arrowhead Mills Buckwheat Pancake & Waffle Mix
2 eggs, beaten
2 tbsp coconut oil, melted
2 tbsp raw honey
1 1/2 cup Califia Farms unsweetened coconut almond milk, or milk of choice
4 oz fresh blueberries
Grass fed butter
Grade B pure maple syrup


Mix together all ingredients, except for blueberries, butter and maple syrup, until lumps disappear. Heat butter in a large skillet. Use a ladle to scoop pancake batter into pan; approximately 1/4 cup for each pancake. Cook for 2-3 minutes, until bubbles begin to form on the surface of the pancake and the edges begin to brown. Top each pancake with a small handful of blueberries; flip and cook on the other side for about 1 minute. Repeat for remainder of pancake mixture. Serve with a dollop of butter and an extra generous drizzle of pure maple syrup.

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