Instarecipe! Personal Buckwheat Dutch Baby Pancake with Caramel Yogurt
For the pancake:
60ml(1/4 cup / 4tbsp) milk, any kind (I used oat milk)
1tbsp+ 1 tsp plain flour
1tbsp+ 1 tsp buckwheat flour
1tspcoconut oil or butter
For the caramel yogurt:
1heaped tsp cashew butter, (or almond butter)
1soft date, , pitted and mashed with a fork into a paste
a splash of vanilla extract
3tbspplain yogurt, , coconut yogurt, soy yogurt or coconut cream
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