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Instarecipe! Personal Buckwheat Dutch Baby Pancake with Caramel Yogurt

Author Izy


For the pancake:

  • 1 egg
  • 60 ml (1/4 cup / 4tbsp) milk, any kind (I used oat milk)
  • 1/4 tsp baking powder
  • pinch of salt
  • 1 tbsp + 1 tsp plain flour
  • 1 tbsp + 1 tsp buckwheat flour
  • 1 tsp coconut oil or butter

For the caramel yogurt:

  • 1 heaped tsp cashew butter , (or almond butter)
  • 1 soft date , , pitted and mashed with a fork into a paste
  • a splash of vanilla extract
  • pinch of salt
  • 3 tbsp plain yogurt , , coconut yogurt, soy yogurt or coconut cream

Topping ideas:

  • Bee pollen
  • Hemp seeds
  • Pomegranate arils
  • Chia Seeds


  • Place a small skillet into an oven preheating to 220 C (425 F). Once the oven has preheated place the coconut oil/butter into the skillet and return it to the oven.
  • In a small jug or bowl stir together the flours, salt and baking powder. Pour in the egg and milk and stir with a fork until smooth. Pour the batter into the skillet and then bake for 10-12 minutes until puffed and golden.

To make the yogurt:

  • Stir together the cashew butter, mashed date, vanilla and salt in a small bowl. Gradually stir in the yogurt.


  • Top the warm pancake with a swish of yogurt, and a sprinkle of any desired toppings.


You can make this completely gluten free by subbing 1 tbsp coconut flour in for the plain flour. It won't puff up at the edges BUT you will have a delicious little fluffy thing, more like an American pancake than a Dutch one