Socca Pancakes
Looking for a gluten-free, high fiber and protein bread replacement, and end up feeling like a lot of the Paleo breads taste like Stone Age dirt? Look no further than Socca, this chickpea flatbread is easy to make, delicious, and nutrient dense – better nutrition doesn’t get any simpler! Top with guacamole, hemp pesto, or my walnut spread recipe (inspired by My New Roots). This recipe is best made from dough that’s sat overnight. This recipe is great if you are doing our blood sugar optimizer (CGM) or trying to be more plant-based and gluten-free. You can explore our memberships here and chat us to get help picking the better one for you.
Ingredients
Ingredients
- 1 cup organic chickpea flour
- 1/4 tsp sea salt
- 1 ¼ cup room temp water
- 3 Tbsp organic extra-virgin olive oil
- Avocado or coconut oil for pan
- 2 tsp Rosemary optional
Instructions
Directions
- In a mixing bowl, combine chickpea flour, and salt. Optional seasonings can also be added at this time.
- Blend in warm water and olive oil.
- Let sit, covered, overnight or all day for as many hours as possible but at least an hour, minimum.
- To prepare: Add avocado or coconut oil to a hot cast-iron sauté pan and pour batter in as you would to make pancakes. Let sit 2-3 minutes and watch for little bubbles in the batter. Flip when ready. Finish cooking – when the pancake is firm and the edges are set, should be golden brown.
- Enjoy with the toppings of your choice – guacamole, hemp pesto, roasted veggies, nut butter.
- You can store extra batter in your fridge all week long, too.
