Pic by my lovely client www.timeandspaceco.com

Modified from The Chickpea Flour Cookbook by Camilla V. Saulsbury 

1 1/3 cup chickpea flour, sifted 

1 tsp. salt 

1½ cups unsweetened almond milk

1 teaspoon organic vanilla extract

6 large eggs 

1 tbsp Vanilla extract

1 teaspoon nutmeg-optional

2 tablespoons olive oil, divided 

Place two 9- or 10-inch cast-iron or other oven-proof skillets in the oven. Preheat to 450 F. Whisk dry ingredients in mixing bowl, then add in room temp almond milk and eggs. Whisk briskly until most of the clumps are gone. Remove skillets from the preheated oven. Swirl 1 TBSP oil in each to coat bottom. Separate batter (1¾ cup batter per skillet) and pour it into skillets. Place promptly back in the oven. Bake 15 minutes, or until golden brown and puffy. Will deflate slightly as it cools. Cut into wedges and serve.