This coconut buckwheat breakfast bake is moist, full of coconut flavor and healthy. It’s topped with a coconut, peanut butter “icing”.
Yesterday was a damn near perfect day.
A somewhat lazy morning (lazy is relative when you have a dog that needs to go out no later than 8am), a husband who didn’t have to work on a Saturday for once, the breakfast you see above, approximately 15 rounds of words with friends on the couch with coffee in hand, a trip to NYC to see the Intrepid (for him) and eat in Chelsea Market (for her), Jacques Torres wicked hot chocolate, a 30 block 52 degree walk in the middle of January, a taxi ride that didn’t leave me feeling like I wanted to puke afterwards and no traffic on the west side highway.
Life doesn’t get much better than that.
Let’s back up to breakfast.
Coconut flour pancake round #2 AND success #2 (obviously, otherwise you wouldn’t be hearing about it).
If you’ve read any of my WIAW posts, it should be no secret that I have a breakfast bake obsession. Sometimes I follow other recipes and sometimes I create my own. They’re always edible but not always amazing.
Until this one.
It’s funny because everything I’ve read says coconut flour is hard to work with and yet I’ve had two of my best breakfast recipes ever with this stuff back to back now.
I’m thinking I should go out on a high and call it quits soon before my luck turns (I’d make a really good gambler if I could just convince myself to spend the money to play in the first place) but in this case the risk might actually be worth it.
I think the best part about coconut flour is that you don’t need a whole lot of it for the flavor to still come through. Maybe that’s why these recipes have come out so well actually because the main ingredient isn’t really the coconut flour, in this case it’s ground buckwheat groats (spelt flour in the pancakes, which would probably make a good substitute here for buckwheat), and so it’s not as finicky as if you were baking with a lot of it.
It’s honestly hard to believe that something so tasty is actually good for you. This felt like eating dessert at 9 o’clock in the morning. A moist, coconutty (let’s pretend that’s a word) cake with a coconut/peanut butter icing on top.
What better start to the day than shoving that in your face?
I can’t give you NYC, sunny 52 degree weather or Jacques Torre chocolate, but I can give you breakfast!
Coconut Buckwheat Breakfast Bake
Ingredients
- 4 tablespoons buckwheat flour, ground raw buckwheat groats
- 2 tablespoons coconut flour
- 1/4 teaspoon baking powder
- 1/2 teaspoon cinnamon
- pinch of salt
- 1 tablespoon coconut oil
- 1/2 tablespoon chia seeds
- 2 tablespoons unsweetened applesauce
- 1 tablespoon maple syrup
- 1 egg
- 2 tablespoons milk
Instructions
- Preheat oven to 350 degrees, grease a small ramekin or other oven safe baking dish.
- Combine flours, baking powder, cinnamon and salt in small bowl.
- Add remaining ingredients and mix together until incorporated.
- Pour batter into greased baking dish and bake for 25-30 minutes until fully cooked but still moist.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Gina Matsoukas is an AP syndicated writer. She is the founder, photographer and recipe developer of Running to the Kitchen — a food website focused on providing healthy, wholesome recipes using fresh and seasonal ingredients. Her work has been featured in numerous media outlets both digital and print, including MSN, Huffington post, Buzzfeed, Women’s Health and Food Network.
This bake looks incredible! I I’m obsessed with buckwheat bakes and coconut flour, so this is perfect. I can’t wait to try it!
Are you trying to tell me coconutty isn’t a word? Because I use it all the time.
That bake looks perfect…so cute and puffy and love the nut butter/coconut drizzle.
Yum!! I love buckwheat bakes but haven’t made one in so long. That needs to change, because they are awesome. The coconut flour sounds delicious :D
Oh heavens, yes. You know I’m completely obsessed with coconut flour, right? Well, I am.
I’m also obsessed with your Saturday – it sounds like utter perfection.
coconutty is most definitely a word :) at least, it should be.
I definitely need to try one of your bakes to give my breakfast eating a needed change.
sounds like such a fun time in the city! I’ve seen these bakes all over the blog world they always look so delicious but I still haven’t brought myself to make one yet!
It took me awhile too, but you definitely should. They are beyond delicious and such a fun change up for breakfast!
YUMMY! This looks so good! Do you think it can be made with oat flour as well? I don’t have any coconut flour on hand (been meaning to get it) and I think I want to try this very soon (as in today!).
It probably would. The texture of the batter is pretty thick so try to mimic that with oat flour (you might have to play with ratios of the wet ingredients a little) Let me know how it comes out if make it!
Jut made it and it was absolutely delicious!! The color of mine came out way darker though… My buckwheat flour tends to do that to everything I make with it!! Still delicious :) Thank you!
Yay! So glad you liked it. :)
I love that this makes one serving. I wonder what the nutrition stats are on this? It must have a lot of fiber. BTW, I used to live in NYC and I worked right across the street from Jacques Torre on Hudson. That iced hot chocolate they put out during the summer is to die for.