Chickpea flour pancakes (also called socca) are one of those foods I love but go for months without making because…I don’t know. I went through a phase where they were my go-to breakfast, and then they became a favorite dinner option.
These things are kind of like pizza in that you can top with whatever your little heart desires. My favorite version features veggies, avocado, and nutritional yeast, but have fun experimenting. I’ve recently learned, for example, that I love paprika and cumin added to the batter. You might decide to add some turmeric or coriander—or to ditch most of the spices and stick with salt and pepper. Another thing I don’t do nearly enough is mix veggies like chopped scallion or peppers into the batter—need to get on that.
I know I’ve shared it on here before (back in 2014), but since some things are worth repeating, here is my basic recipe:
- 1/2 cup chickpea flour
- 1/4 tsp baking powder
- garlic powder to taste
- red pepper flakes to taste
- 1/2 cup plus 2 tbsp water
- oil spray or oil to grease skillet
- 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)
- Pour batter into heated skillet. Cook 5-6 minutes. Flip and cook another 5-6 minutes.
- Place on a plate and top with whatever you like.