We’re not talking about infants from the Netherlands today. We are talking about Dutch babies, however. Actually, a Chickpea Dutch Baby to be exact. Confused yet?? Let’s clear this up…
In culinary terms, a Dutch baby, sometimes called a German pancake, is a large, fluffy pancake, started in a skillet and finished in the oven. So how does one “veganize” a recipe made primarily of eggs and milk?
Well, to be honest, this sort of happened by mistake. One morning, John and I wanted breakfast and I wanted to make pancakes.
“Oh God, here we go again…”
Let’s just say I don’t have a great track record making vegan pancakes. As in I’ve never gotten it right. I just can’t figure it out.
My love for the protein, fiber, and flavor of chickpea flour once again drew me to utilize this versatile flour. Remember my Vegan Spinach and Mushroom Omelet?! Same stuff I used there! I’ve made sweet omelets with eggs before, so why not try something similar here?
And ya know what?! It worked! I was so impressed with myself and my fluffy cake. Then I realized I was totally subliminally influenced by Alexis (aka the Hummusapien) and her Fruity Flourless Breakfast Pizza. So much for that originality I was so proud of…
But no worries! I’m just happy to have access to such great inspiration at my fingertips. Internet win!
This breakfast treat is quite literally a pan. cake. A cake that you make in a pan. A Dutch Baby… Are you buying that one yet..? Maybe?? Either way, top this with whatever you like and shovel it into your empty morning belly! Berries, nut butter, or even just maple syrup, you can’t lose!
Making a cake in a skillet and calling it a Chickpea Dutch Baby may sound like a bunch of nonsense but it's really just a sweet, delicious breakfast! Packed with protein and fiber to keep you full all day!
- 3/4 cup chickpea flour (also called besan)
- 1 Tbs. maple syrup
- 1 tsp. cinnamon
- 1/2 tsp. baking powder
- 1/3- 1/2 cup water
- Toppings like fruit, nut butter, syrup, or others
- Turn oven on to "Broil" setting or highest heat setting.
- Mix all ingredients in a bowl until smooth. The mixture should be a bit thicker than traditional pancake batter.
- Heat a 8" or 9" skillet over medium-high heat for a few minutes and coat with oil or spray. Pour all of the batter into the pan and cook for 5 minutes, until the edges start to dry out.
- Carefully place the pan into the oven and cook for 3-4 minutes, watching carefully. The cake will look dry and lightly golden on the surface.
- Allow to cool for a few minutes, gently slide off pan, slice into quarters, and top with desired toppings. Enjoy!