Buckwheat Dutch Baby (Gluten-Free German Pancake Recipe)
This buckwheat dutch baby is a gluten-free, high-protein German pancake baked in a cast iron skillet. It puffs up with golden edges and a soft, custardy center, making it perfect for topping with fresh berries, yogurt, or maple syrup. An easy, nourishing breakfast or brunch recipe made with simple ingredients!
Ingredients
- 4 eggs
- 1/2 cup almond milk
- 1 tbsp vanilla extract
- 1/4 cup buckwheat flour
- 1/4 cup vanilla plant-based protein powder
- 1 tsp cinnamon
- 1/2 tsp sea salt
- tbsp coconut oil
Instructions
- Preheat the oven to 400 degrees F and place a 9-inch cast iron skillet inside to heat.
- In a blender, gently blend eggs, almond milk, and vanilla until just combined. Add buckwheat flour, protein powder, cinnamon, and salt. Blend until the mixture is smooth.
- Carefully remove the hot dish and add coconut oil. Swirl to coat as it melts.
- Immediately pour batter into the hot skillet. Bake for 15-17 minutes until puffed and golden brown.
- Remove from the hot oven – it will deflate slightly (normal!). Add toppings and serve right away.
Video
Nutrition
Calories: 129kcal, Carbohydrates: 8g, Protein: 13g, Fat: 5g, Saturated Fat: 2g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 2g, Trans Fat: 0.02g, Cholesterol: 178mg, Sodium: 412mg, Potassium: 139mg, Fiber: 1g, Sugar: 1g, Vitamin A: 239IU, Vitamin C: 0.02mg, Calcium: 105mg, Iron: 1mg
Nutrition information is automatically calculated, so should only be used as an approximation.
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