The master recipe for socca pancakes can be as simple as 1 part chickpea flour to 1 part water; however, this one has sturdiness thanks to yogurt and a touch of whole grain (or gluten-free) flour, allowing you to keep it soft and tender for a couple of days.
Tip
Sweeten this adaptable socca recipe with cinnamon, topping it off with Greek yogurt, fresh fruit, and melted dark chocolate. No kid could resist.
Basic Socca Recipe
Ingredients
- 1 cup (250 mL) chickpea flour
- 2 Tbsp (30 mL) light spelt flour or gluten-free all-purpose flour
- 1/4 tsp (1 mL) salt
- 1 cup (250 mL) water
- 1/4 cup (60 mL) plain yogurt
- 1 Tbsp (15 mL) extra-virgin olive oil, plus more for pan
Nutrition
Per serving:
- calories70
- protein3g
- fat3g
- saturated fat1g
- trans fat0g
- carbohydrates8g
- sugars2g
- fibre2g
- sodium84mg
Directions
01
In medium bowl, whisk flours and salt to combine. Whisk in remaining ingredients and set aside for 10 minutes.
02
To cook, wipe small cast iron or enamel-coated skillet with a bit of oil. Working one at a time, spoon 1/4 cup (60 mL) batter into pan, swirling into thin circle as you would cook a crepe. Cook on first side for 1 minute, flip, and cook on second side for 30 seconds longer. Transfer to plate. Repeat with remaining batter and oil. Cool completely and store airtight at room temperature for up to 3 days. Reheat for a few seconds in pan until warmed through, if desired.
Allison Day, RHN, is a nutritionist, blogger, and cookbook author. Check out her cookbooks, Whole Bowls and Purely Pumpkin (Skyhorse Publishing, 2016).
