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Skillet Buckwheat Breakfast Cake With Apricots and Poppy Seeds [Vegan, Gluten-Free]
This Dutch baby-inspired skillet cake is perfect for breakfast. It is made from buckwheat and low in sugar, but wonderfully moist and delicate. It has a fluffy texture and nutty flavor that pairs perfectly with the lemon thyme-sautéed apricots.
Ingredients You Need for Skillet Buckwheat Breakfast Cake With Apricots and Poppy Seeds [Vegan, Gluten-Free]
How to Prepare Skillet Buckwheat Breakfast Cake With Apricots and Poppy Seeds [Vegan, Gluten-Free]
- In a bowl, combine the buckwheat flour with ground almonds, xylitol, baking powder, and salt. Add the lemon zest and juice, rice milk, and oil and beat for a while.
- Heat an 8-inch cast iron pan over the stove, add a tablespoon of oil to grease and pour in the batter.
- Bake in the preheated oven at 355°F for 35-40 minutes, until toothpick inserted into the cake comes out dry.
- While the cake is baking sauté the halved apricots with the birch sugar and lemon thyme in a skillet until caramelized.
- Arrange apricot carrots decoratively on the cake and sprinkle with poppy seeds.
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