A Chickpea Dutch Baby is the definition of a delightful breakfast, in my opinion. But really, a Dutch baby is a solid choice any time of day – you can have them for breakfast, lunch, dinner, or even dessert. I don’t have anything against a sweet Dutch baby, but my preference is definitely savory. And what better way to up the savory factor than to use chickpea flour?? (Hint: there is no better way.)
That being said, this Chickpea Dutch Baby recipe is also a fantastic canvas for a sweet Dutch baby – fruit, maple syrup, powdered sugar, the works. Enjoy making it your own by personalizing your toppings!
Chickpea Dutch Baby
Course: MealsDifficulty: Easy2
servings10
minutes20
minutes458
kcalUsing chickpea flour means this Dutch baby packs an extra punch of protein and fiber! This Chickpea Dutch Baby is a great canvas for savory or sweet, so enjoy making it your own.
Ingredients
80 g (2/3 cup) chickpea flour – Bob’s Red Mill has some great chickpea flour! – no, not a sponsored post – just happens to be the easiest one for me to find 🙂
3/4 cup milk of choice – I have tried this with whole milk, reduced fat, and soy milk but not with almond, oat, or others
3 eggs
1/4 tsp salt
43 g (3 Tbs) butter
- Optional Toppings for a Savory Dutch Baby
Shredded parmesan or other salty, savory cheese (shredding your own is more flavorful and will melt better than pre-shredded)
Herbs – you can top with herbs or add directly to the batter
Ham
Sautéed vegetables – added on top or served on the side
- Optional Toppings for a Sweet Dutch Baby
Maple syrup
Fruit of choice (sliced or diced apple, whole or halved berries)
Cinnamon-sugar mix
Powdered sugar
Directions
- For a Dutch baby, the recommendation is to bring the eggs and milk to room temperature to help the Dutch baby rise better when baking in the oven. So, if you have time, bring your milk and eggs to room temp. You can do this quickly by slightly warming the milk in the microwave and placing the eggs – still in their shells – in a bowl of warm water.
- Put your ~10-inch cast iron pan in the oven, then preheat to 450 degrees F (230 degrees C). Make a mental note that it will be very hot when you pull it out, and that avoiding burns is always a good plan. Unfortunately, hot cast iron looks the exact same as room temperature cast iron, so I usually set my oven mitts out now as a visual reminder.
- In a large bowl, whisk the milk and eggs together very enthusiastically (aka well).
- Add in the chickpea flour and salt and blend/whisk away until you have a smooth, liquid-y batter. If desired, you can also add herbs directly to the batter. In the photo, you can see I mixed in chives.
- Prep your other toppings. Set aside the butter so it is ready to add in the next step. Cutting it into smaller cubes can help it melt more evenly when you put it into the pan.
- When the oven is fully preheated, CAREFULLY pull out the cast iron pan using oven mitts and add the butter, swirling to melt. Bonus: cast iron is very heavy, so you are also getting a free arm workout. You’re welcome.
- When the butter has melted – which will happen very quickly because the pan is hot – set it down on a heat-safe surface. Working quickly but safely, pour in the batter and top with your toppings that should be baked (example: cheese now = great; maple syrup at this point = less great – save that until after baking). Then return to the oven immediately.
- Bake for 15-20 minutes, or until golden brown around the edges and the toppings are appropriately melted, crisped, or whatever you are aiming for.
- Top with any other desired toppings that should be added after baking. Then, cut into desired serving sizes and serve hot.
Notes
- Note that the calorie information provided is if you eat a full half of the Dutch baby. You could of course choose to demonstrate more restraint than I do and only eat a third or quarter.
Chickpea Dutch Baby Nutrition Facts
Looking for the nutrition facts of this savory delight? Here they are! I created these in Nutritionist Pro to give you an approximation. Please understand that there can of course be some variation among ingredients, brands, etc. and that this is the nutrition info without toppings.
Also, this is a generous serving size – half of the Dutch baby. But once you start eating it, it’s pretty hard to stop at less than half. Or at least that has been my experience. 😀
Looking for more recipes that use chickpea flour? Check out this Savory Chickpea Bread recipe.
