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–+ servings

Chickpea Dutch Baby

5 from 1 review
This naturally gluten-free, dairy free version of a dutch baby is just as gorgeous and just as satisfying. It's like a hybrid of my two favorite things - socca and savory pancakes - meaning it's a brunch staple waiting to happen.
Prep Time 15 minutes
Cook Time 20 minutes
Servings: 4 servings

Ingredients

  • 4 large eggs
  • 2/3 cup chickpea flour, spooned and leveled
  • 1/2 cup plant-based milk , or milk of choice
  • 3-4 tbsp olive oil
  • 1 handful of fresh thyme
  • 1 large pinch of salt
  • Crack of fresh ground pepper to taste

Instructions 

  1. Set your oven to 425F. Put a cast iron pan in the oven to preheat.
  2. In a large bowl, whisk together the chickpea flour, plant milk and eggs until well-combined and there are no clumpy bits. Chickpea flour likes to clump, so take your time with this!
  3. Remove the thyme leaves from the stems. Add in the salt and pepper and thyme. Mix well.
  4. Remove the cast iron from the oven and pour in the 4 tbsp of olive oil, it will seem like too much but trust the process!
  5. Pour the batter directly in the center of the pan, it should sizzle slightly.
  6. Move the pan to the oven and bake at 425F for 18-22 minutes or until the dutch baby has puffed around the edges and sunk in the middle.
  7. Remove from the oven. It will still have some oil in the center, so I use this to either dress any greens or toppings I'm adding to the dutch baby. But you can always pat it away with a paper towel if that's your preference.
  8. Add any savory toppings you love (salads, cheese, pesto, oh my!) and serve.