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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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    B12-rich mussels are a very good and economical source of protein and iron. Steamed mussels are a classic way to enjoy seafood—and so is this rich, aromatic broth of tomato, fennel, and saffron. Be sure to allow saffron to fully infuse to get the full flavour benefit, and finish off the dish with the fragrant fennel fronds. Sustainability status Farmed mussels are considered highly sustainable due to their low impacts on the environment. They are easy to harvest, require no fertilizer or fresh water, and don’t need to be fed externally, as they get all their nutritional requirements from their marine environment. Mussel prep Selection: Look for mussels with shiny, tightly closed shells that smell of the sea. If shells are slightly open, give them a tap. Live mussels will close immediately. Storage: Keep mussels in the fridge in a shallow pan laid on top of ice. Keep them out of water and cover with a damp cloth. Ideally, consume on the day you buy them, but within two days. They need to breathe, so never keep them in a sealed plastic bag. Cleanup: In addition to being sustainable, farmed mussels tend to require less cleaning than wild mussels. Most of the fibrous “beards” that mussels use to grip solid surfaces will have been removed before sale. But if a few remain, they’re easily dispatched: grasp the beard with your thumb and forefinger and pull it toward the hinge of the mussel and give it a tug. Afterward, give mussels a quick rinse and scrub away any areas of mud or seaweed, which, with farmed mussels, will require minimal work.