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Basic Socca Recipe

Serves 8 to 10.


    The master recipe for socca pancakes can be as simple as 1 part chickpea flour to 1 part water; however, this one has sturdiness thanks to yogurt and a touch of whole grain (or gluten-free) flour, allowing you to keep it soft and tender for a couple of days.



    Sweeten this adaptable socca recipe with cinnamon, topping it off with Greek yogurt, fresh fruit, and melted dark chocolate. No kid could resist.


    Basic Socca Recipe


    • 1 cup (250 mL) chickpea flour
    • 2 Tbsp (30 mL) light spelt flour or gluten-free all-purpose flour
    • 1/4 tsp (1 mL) salt
    • 1 cup (250 mL) water
    • 1/4 cup (60 mL) plain yogurt
    • 1 Tbsp (15 mL) extra-virgin olive oil, plus more for pan


    Per serving:

    • calories70
    • protein3g
    • fat3g
      • saturated fat1g
      • trans fat0g
    • carbohydrates8g
      • sugars2g
      • fibre2g
    • sodium84mg



    In medium bowl, whisk flours and salt to combine. Whisk in remaining ingredients and set aside for 10 minutes.


    To cook, wipe small cast iron or enamel-coated skillet with a bit of oil. Working one at a time, spoon 1/4 cup (60 mL) batter into pan, swirling into thin circle as you would cook a crepe. Cook on first side for 1 minute, flip, and cook on second side for 30 seconds longer. Transfer to plate. Repeat with remaining batter and oil. Cool completely and store airtight at room temperature for up to 3 days. Reheat for a few seconds in pan until warmed through, if desired.


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    This recipe is part of the Socca collection.



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