"Brunch for 2 yesterday was this Breakfast socca pancake. Socca is made from chickpea flour and water. And it’s incredibly simple with no flipping required. So for someone like me who excels at destroying pancakes, socca is IDEAL.
These babies are so versatile! Naturally gluten free and vegan. This is my first time using sweet toppings… and I’ll have to say i’m a huge fan.
Topped with whipped coconut cream, granola, maple syrup, coconut flakes and fruit. HOT DAYUM.
This was also my first time to make them on stove top rather than in the oven. It worked SPLENDIDLY! "
Stove-top Breakfast Socca Pancake
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Stove-top socca
Ingredients:
1 cup garbanzo bean flour
1/4 tsp salt
1 tsp cinnamon (optional)
1 cup warm water
Optional Toppings:
Whipped Coconut Cream
Maple Syrup
Granola
Coconut Flakes
Fresh Fruitl; I used Blueberries, Kiwi & Figs
Directions:
Using a whisk, combine ingredients. Allow to sit at room temperature for at least 15 mins. (Up to 12 hrs)
Heat a cast iron skillet on medium heat. Coat the bottom EVENLY with 2 tbsp oil. Pour in chickpea batter.
Allow to cook, untouched, for about 5 mins. Keep an eye on it so it does not burn and reduce heat if necessary. Cook until cooked through and pancake easily peels from the bottom.