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.

Skillet Buckwheat Breakfast Cake With Apricots and Poppy Seeds [Vegan, Gluten-Free]



  • 1/2 cup buckwheat flour
  • 1/2 cup almond flour
  • 1 teaspoon baking powder
  • A pinch of salt
  • 1/4 cup of birch sugar (xylitol)
  • Zest and juice of 1/2 lemon
  • 1 cup rice or almond milk
  • 4 tablespoons almond or argan oil
  • 10 apricots
  • 1 tablespoon birch sugar
  • 5 twigs of lemon thyme
  • 1 tablespoon poppy seeds


  1. 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.
  2. Heat an 8-inch cast iron pan over the stove, add a tablespoon of oil to grease and pour in the batter.
  3. Bake in the preheated oven at 355°F for 35-40 minutes, until toothpick inserted into the cake comes out dry.
  4. While the cake is baking sauté the halved apricots with the birch sugar and lemon thyme in a skillet until caramelized.
  5. Arrange apricot carrots decoratively on the cake and sprinkle with poppy seeds.