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Socca chickpea pancakes

Scale

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

  1. Add all ingredients in a bowl
  2. 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).
  3. Set the batter aside for 10 minutes and let rest
  4. Add coconut oil to a frying pan
  5. Pure half of the batter into the frying pan and let fry on medium heat
  6. 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

  1. Mix all ingredients but the water into a bowl
  2. Stir around until the mix turns into a thick paste
  3. Add just a little water and keep stirring until the paste turns into a super smooth dressing!

Find it online: https://foodpharmacyco.com/2022/03/socca-chickpea-pancakes/

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