This Buckwheat Dutch Baby is gluten-free and nutritious! It is one of the most simple and easy ways to have a hot breakfast ready quickly as well. It doesn’t puff and curl in quite the same way as it’s gluten containing brethren, but it does not disappoint in the taste department!

How to Make Buckwheat Dutch Baby:

This oven pancake requires a 12 inch cast iron skillet. This is by far my favorite pan that I own!

• 1/4 cup plus 2 Tablespoons Acadian Buckwheat flour
• 4 pastured eggs
• 1/4 cup plus 2 Tablespoons Gluten-free Flour Blend such as Bob’s Red Mill
• 1 1/4 cup whole, grass-fed milk or milk substitute
• 1 Tablespoon Organic maple syrup
• 1 teaspoon vanilla
• 1/2 teaspoon fine sea salt
• 4 tablespoons grass-fed butter for your pan

Directions for Buckwheat Dutch Baby:

1. Preheat the oven to 400 degrees.
2. Add the butter to your cast iron pan and put it in the oven to melt it while it preheats.
3. Mix all the ingredients (except butter) together in a bowl. Batter will be runny.
4. Take your hot pan out of the oven (once the butter is melted) and add the batter.
5. Cook for 20 minutes.
6. When it is done, take it out and let it rest for a few minutes before cutting into it.
7. Traditional toppings are lemon wedges for squeezing and a dusting of powdered sugar. If , like us, you don’t use refined sugar, you could use powdered Monkruit. We also like topping them with butter and maple syrup.

The best way to enjoy Buckwheat (which is a super nutritious gluten-free grain) is fermented or “soured”. Here is a list of fun buckwheat sourdough recipes:

• How to Make and Maintain aBuckwheat Sourdough Starter
• Buckwheat Sourdough Crepes
• Buckwheat Sourdough Pancakes and Waffles
• Buckwheat Sourdough Ebelskivers
• Buckwheat Sourdough Sugar Cookies
• Buckwheat Sourdough Pumpkin Bread

Have you eaten much buckwheat? What do you think about it?

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