This is an old favorite recipe that I used to enjoy all the time for a savory breakfast, but it’s also one of my go-to meatless dinner. I was chatting with a vegan client recently about some new ways to fit protein into the day, and this popped into my mind.
As I mentioned in my interview on Jenny Glantz’s You’re Not Getting Any Younger podcast, even though I’m often quoted in articles talking about how I always have sticks of jerky and packets of collagen in my purse, I’m not some godless carnivore.
While it’s true about the jerky and the collagen, I also love incorporating plant proteins into my week as well.
Chickpea flour is one of my favorites. I love it because it has a rich, warm taste and is a good source of protein and fiber. You’ll get about 6 grams of each per quarter cup. My favorite way to use it is to make a savory pancake (called socca in France) that’s a great blank canvas for all kinds of things and makes a great meal any time of day.
My go-to brand is Bob’s Red Mill 
Vegan Chickpea Flour Pancake
Serves 1
Ingredients:
- 1/2 cup chickpea flour
- 1/4 tsp baking powder
- garlic powder to taste
- red pepper flakes to taste
- 1 green onion, sliced thin
- 1/2 cup plus 2 tbsp water
- oil spray or oil to grease skillet
Directions:
- Mix flour, baking powder, and spices in a small bowl. Add water and whisk vigorously (~15-20 seconds to get a lot of air into the batter)
- Fold in green onion until mixed.
- Pour batter into heated skillet. Cook 5-6 minutes. Flip and cook another 5-6 minutes.
- Place on a plate and top with desired topping.
I love it with leftover roasted veggies and kale, warmed up and mixed with either tahini or hummus. It hits all the right flavor notes and keeps me full for hours! Another delicious topping is avocado, arugula, and radishes. If you want a little #yolkporn on your plate, a poached or runny fried egg is also divine, but obviously not vegan.
What’s your favorite any-time-of-day food?
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