Socca (Provencal Savory Chickpea Pancake) - Gluten-Free – a delicious recipe with chickpea flour, salt, pepper, water, olive oil, onion. Easy to follow and perfect for any occasion.
Serves 4
Breakfast
Servings:persons
1
Place heavy (preferably cast-iron) skillet in oven and preheat to 450.
2
In a large bowl, sift chickpea flour, pepper and salt together. After sifting, add rosemary leaves.
3
Whisk in warm water and 2 tbsp olive oil.
4
Cover the bowl and allow the batter set for at least 30 minutes, which should have the consistency of thick cream. Stir sliced onion into the batter.
5
Remove skillet from oven. Add 1 tbsp olive oil to the hot pan, pour batter into pan and bake for 12-15 minutes or until the pancake is firm and the edges are set (top may not be browned).
6
Set socca a few inches below your broiler for 1-2 minutes, just long enough to brown it in spots. Cut into wedges and serve hot, with toppings of your choice.
215
kcal
Calories
12
g
Fat
24
g
Carbs
3
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 1 cup chickpea flour, 1/2 teaspoon salt, 1/2 teaspoon pepper, 1 cup warm water, and more.
Yes, Socca (Provencal Savory Chickpea Pancake) - Gluten-Free falls under the Breakfast category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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