Here’s a quick party idea that won’t have you busy entertaining all day—breakfast pizza. Basically, it’s a healthy pancake with a nutrient-rich array of colour. Invite kids for a morning breakfast or brunch event, and they can personalize their own socca with fruit arranged in funny faces or rainbows.
Tip
For easy serving, make socca a day ahead and wrap in parchment with sheets in between to keep them from sticking. Warm in oven before placing on serving plates for kids to make their own creative socca pizzas.
Rainbow Breakfast Socca Pizza
Ingredients
- 1 cup (250 mL) chickpea flour
- 1 cup (250 mL) water
- 1 Tbsp (15 mL) camelina or grapeseed oil, plus extra for frying
- 1 tsp (5 mL) raw cane sugar
- 1/2 tsp (2 mL) salt
- 1 tsp (5 mL) vanilla extract
- 1 cup (250 mL) plain soy yogurt (or full-fat dairy yogurt for non-vegans)
- 2 Tbsp (30 mL) maple syrup
- 1 cup (250 mL) fresh blueberries
- 1/3 cup (80 mL) chia seeds or hemp hearts
- 1 large banana, sliced
- 1/2 cup (125 mL) fresh raspberries
- 1 kiwi, peeled, sliced, and quartered
- 1 nectarine, pitted and sliced
- 1/4 cup (60 mL) sliced natural almonds, toasted
Nutrition
Per serving:
- calories204
- protein7g
- fat8g
- saturated fat2g
- trans fat0g
- carbohydrates27g
- sugars14g
- fibre4g
- sodium230mg
Directions
01
In medium-sized bowl, place socca ingredients and whisk to blend. Cover and refrigerate for up to 1 hour or even overnight.
02
Heat nonstick frying pan over medium. Add a couple drops of oil and brush to coat pan. Give socca batter a thorough whisk. Pour about 1/4 cup (60 mL) batter into hot pan and gently spread into 5 in (13 cm) round using thin, flat spatula, if needed.
03
When bubbles on batter edges begin to appear and underside is starting to brown, flip socca, and continue to cook until the other side begins to turn golden. Remove to ovensafe dish and cover. Place in warming oven to keep warm while preparing remaining socca.
04
In bowl, whisk yogurt and maple syrup together. Set aside. Place fruits, seeds, and nuts in separate serving dishes.
05
When soccas are ready, place one on each plate. Provide utensils for kids to scoop and spread some yogurt onto each socca. Allow them to creatively decorate socca with seeds, fruit, and nuts.
Irene McGuinness is a writer, recipe developer, food stylist for numerous magazines and corporations, and alumna of the Writer’s Studio at Simon Fraser University
