Recipes
Published:
March 17, 2022
March 17, 2022
Socca chickpea pancakes
Protein boosted, vegan and gluten free crêpes, anyone? Originating as a street food in France, socca pancakes have an earthy and somewhat nutty taste that, according to me, has received far too little attention in Sweden.
Crispy on the outside and fluffy inside, these healthy pancakes are not only delicious but also super cheap as literally the only thing you need is a bag of chickpea flour! For this recipe, I have chosen to turn my socca into a green dream packed with lots of veggies, but you can of course fill it with whatever you feel like.
PrintSocca chickpea pancakes
Scale
Pomegranate seeds
Ingredients
Socca pancake
2 1/2 dl of chickpea flour
3 dl of water
1 pinch of sea salt
Optional: Spinach and basil
Coconut oil for frying
Filling
Leafy greens
Avocado
Tomatoes
Sauerkraut
Pesto
Tahini dressing (see recipe below)
Pomegranate seeds
Tahini dressing
3 tablespoons of tahini (the paler type, made from hulled (skinned) seeds
1/2 lime or a little less than 1/2 lemon (the juice)
1 tablespoon of tamari
Water
Instructions
Socca pancake
- Add all ingredients in a bowl
- Mix all ingredients to an even batter with a normal whisk (or if you choose to add spinach &
basil or any other herbs in the mix, use a stick mixer or blender). - Set the batter aside for 10 minutes and let rest
- Add coconut oil to a frying pan
- Pure half of the batter into the frying pan and let fry on medium heat
- After a couple of minutes you will start seeing air bubbles. Use a spatula to release the pancake edges from the pan and flip the pancake gently. Fry on the other side for a couple of more minutes, until the pancake starts becoming slightly brown and crispy!
Tahini dressing
- Mix all ingredients but the water into a bowl
- Stir around until the mix turns into a thick paste
- Add just a little water and keep stirring until the paste turns into a super smooth dressing!
