"SOCCA" CHICKPEA PANCAKES
This is one of my new favorite plant-based breakfast ideas! While this recipe has actually been around for quite some time I have recently discovered how easy it is. The main ingredient in this pancake is chickpea flour which is a gluten free flour made from, you guessed it, chickpeas! It has fiber, protein, and a delicious flavor on its own. These would be great to prep for the week and to just throw in the toaster, fill with some delicious veggies and there you have a delicious nutrient dense meal.
As I mentioned above I definitely did not create this idea! Chickpea pancakes, also known as "Socca" have been around much longer than I have. Originating in Nice, Italy, this easy and cheap street food grew to immense popularity. It's story gets a bit blurry as many different Mediterranean cultures adopted this delicious pancake under different names such as "panisse" or "farinata." A similar dish can even be found in Indian and Ethiopian cultures as well with varying spices but all focusing on chickpeas. While most of these recipes are quite simple and feature just water, oil, and chickpea flour, I added a bit of nutritional yeast for a slightly cheesy flavor and some extra nutrients in addition to some spices. I definitely recommend trying this recipe out, it may become your new staple!
STEP I: Add all dry ingredients to a bowl
STEP II. Add room temperature water
STEP III: Whisk till well combined
STEP IV: Pour batter onto a nonstick pan and cook for 5 minutes on one side, then flip and cook for another 2-3 minutes
STEP V: Stuff with your favorite veggies & enjoy
SOCCA CHICKPEA PANCAKES RECIPE
Time: 30 minutes
Yield: 3-5 pancakes
1 cup chickpea flour
1 cup warm water
2 tbsp nutritional yeast
1/2 tsp turmeric
1/2 tsp dried parsley
1/2 tsp garlic powder
1/2 tsp onion powder
1/2 tsp black pepper
1/2 tsp salt
Preheat a non-stick pan or griddle on medium heat.
Combine all ingredients for the pancakes in a large bowl and whisk till well combined.
For 5 medium pancakes measure out 1/3 of a cup of the batter and pour into your pan. For 3 large pancakes use about 2/3 of a cup. Let cook for 5-6 minutes before flipping, then 2-3 minutes on the other side.
Stuff with your favorite sautéed veggies, and top with some green onion! I used kale, red onion, mushrooms, garlic, and tomatoes.