Chickpea Dutch Baby
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.
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
- Set your oven to 425F. Put a cast iron pan in the oven to preheat.
- 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!
- Remove the thyme leaves from the stems. Add in the salt and pepper and thyme. Mix well.
- 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!
- Pour the batter directly in the center of the pan, it should sizzle slightly.
- 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.
- 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.
- Add any savory toppings you love (salads, cheese, pesto, oh my!) and serve.