Buckwheat Dutch Baby with Strawberries + Mint
makes 1 - 12" pancake
3 tablespoons buckwheat flour
3 tablespoons of alternative flour (all-purpose, almond flour or whole wheat flour)
1/8 teaspoon fine sea salt
1/2 cup milk (almond milk, soy milk, cashew milk)
2 eggs, beaten
1 tablespoon honey or maple syrup
1 teaspoon lemon zest
3 tablespoons of coconut oil (ghee or butter)
optional add in’s: ground cinnamon, ground nutmeg, almond extract, vanilla extract
1 cup strawberries, thinly sliced
1 can coconut milk
1/4 cup fresh mint
optional: honey, maple syrup, fresh lemon juice
*Place a can of coconut milk in the fridge as soon as possible.
Preheat oven to 400 degrees. In a medium bowl, whisk together the flours, salt, milk, eggs and honey. You want to try not to over-mix, it is ok if there are a few lumps. Place the coconut oil into the cast iron skillet and place in the oven until it is liquified. Remove the skillet from the oven and swirl the pan, letting the oil disperse. Pour in the batter and place the skillet back in the oven. Bake for about 16-18 minutes until the pancake browns and the edges have lifted. Remove from the oven.
Make the coconut whipped cream, scoop out the coconut fat (the white part, leaving behind the liquid). Place in a small bowl and whip with a whisk or use a hand immersion blender. *Optional add ins: 1/2 teaspoon vanilla extract, 1 teaspoon of honey or maple syrup.
Top with coconut whipped cream, strawberries and mint. Cut into slices and serve.