Nourish
Buckwheat Dutch Baby with Strawberries + Mint
This indulgent-yet-healthy pancake is made with one of our favorite gluten-free flours. Buckwheat has an earthy flavor and is high in both protein and minerals, including magnesium to help sore muscles relax. To top it off, the strawberries and coconut cream taste so good, you’ll think you’re eating dessert.
Recipe courtesy of Ashley Marti, Chef, Food Stylist, and Founder of Local Haven.
INGREDIENTS:
Pancake:
3 Tbs. buckwheat flour
3 Tbs. of alternative flour (all-purpose, almond flour or whole wheat flour, etc.)
3 Tbs. of coconut oil (option to substitute ghee or butter)
2 eggs, beaten
1 Tbs. honey or maple syrup
1/2 c. milk (almond milk, soy milk, cashew milk, etc.)
1/8 tsp. fine sea salt
Optional: for additional flavor, add ground cinnamon, ground nutmeg, almond extract or vanilla extract to taste.
Toppings:
1 c. strawberries, thinly sliced
1 can coconut milk, chilled
1/4 c. fresh mint
Honey or maple syrup to taste
INSTRUCTIONS:
Preheat oven to 400 degrees. In a medium bowl, whisk together the flours, salt, milk, eggs, and honey or maple syrup. Don’t overmix; it’s okay if there are a few lumps. Place the coconut oil into the cast iron skillet and place in the oven until the oil 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.
To 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 pancake with coconut whipped cream, strawberries and mint. Cut into slices and serve.
This indulgent-yet-healthy pancake is made with one of our favorite gluten-free flours. Buckwheat has an earthy flavor and is high in both protein and minerals, including magnesium to help sore muscles relax. To top it off, the strawberries and coconut cream taste so good, you’ll think you’re eating dessert.
Recipe courtesy of Ashley Marti, Chef, Food Stylist, and Founder of Local Haven.
INGREDIENTS:
Pancake:
3 Tbs. buckwheat flour
3 Tbs. of alternative flour (all-purpose, almond flour or whole wheat flour, etc.)
3 Tbs. of coconut oil (option to substitute ghee or butter)
2 eggs, beaten
1 Tbs. honey or maple syrup
1/2 c. milk (almond milk, soy milk, cashew milk, etc.)
1/8 tsp. fine sea salt
Optional: for additional flavor, add ground cinnamon, ground nutmeg, almond extract or vanilla extract to taste.
Toppings:
1 c. strawberries, thinly sliced
1 can coconut milk, chilled
1/4 c. fresh mint
Honey or maple syrup to taste
INSTRUCTIONS:
Preheat oven to 400 degrees. In a medium bowl, whisk together the flours, salt, milk, eggs, and honey or maple syrup. Don’t overmix; it’s okay if there are a few lumps. Place the coconut oil into the cast iron skillet and place in the oven until the oil 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.
To 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 pancake with coconut whipped cream, strawberries and mint. Cut into slices and serve.
