Blueberry Lemon Dutch Baby
Adapted from The Cast Iron Cookbook and then modified from the HungryGirl blog.
2 tablespoons unsalted butter
4 eggs (pastured eggs)
2/3 cups organic buckwheat flour
2/3 cups coconut milk
zest from one small lemon
½ teaspoon vanilla

Blueberry Topping
1 cup organic blueberries
2 teaspoons lemon juice
zest from a small lemon
3 tablespoons dark amber maple syrup

Place 10-12” cast iron skillet in the over and heat to 425 degrees.
In a mixing bowl combine the eggs, flour, milk, zest and vanilla. Mix until smooth.
When oven reaches 425, take skillet from the oven and melt 2 tablespoons of butter in the pan.  
Swirling it around to evenly melt it. Pour the batter into the skillet and bake for 15 or 20 minutes.
While your Dutch Baby bakes put blueberries, lemon, zest and maple syrup in a saucepan, cooking 
at medium heat until the berries release their juice.
Cut a piece of the Dutch Baby apply topping, then add another piece, top again and then add the 

Here is the blog link for the flour, puffy and light recipe.
I suppose you can try other flours. Almond flour or coconut flour, maybe rice flour. I used buckwheat 
for the simple reason, it's what I had on hand. Buckwheat is also supposed to be loaded with 
flavonoids which help maintain blood flow, great for the cardiovascular system. I am also trying 
to be better about staying off of wheat and gluten. I want to see if it helps with allergy and asthma 
flare ups.

This pancake is easier than making pancakes. Beat up the ingredients, throw it in a hot skillet and
stand back and let it bake. It has no sugar in it, so it is not at all sweet.
The topping  can be sweet. It offsets the savory taste of the the pancake. It also has a bit of an eggy

This recipe isn't for everyone, but I thought it a nice alternative to a wheat flour based breakfast.

Quote of the Day: "The sun, the earth, love, friends, our very breath are parts of the banquet."
Rebecca Harding Davis