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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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    Fig and Goat Cheese Breakfast Flatbreads with Mint and Pumpkin Seeds

    Fig and Goat Cheese Breakfast Flatbreads with Mint and Pumpkin Seeds

    Luscious figs loaded onto hearty flatbread make a satisfying breakfast or brunch. They’re sweet and delicious when paired with savoury cinnamon-flavoured crunchy pumpkin seeds and tart goat cheese. And, with a dough enriched with whole wheat flour, hempseeds, and nigella, these flatbreads are sure to be satisfying. They’re also chock full of fibre and protein, and with 6 mg of iron, you’ll be on your way to 31 percent of the recommended daily value. A freezer favourite By making dough in advance and freezing, you can make these individual flatbreads part of your routine for days when you don’t have much time. Simply portion dough individually right after mixing, allow it to rise in the fridge for 8 to 10 hours, and then freeze in individual containers. To thaw an individual ball of dough, 24 hours before you wish to use it, remove the container from the freezer and allow it to thaw in the refrigerator. At least an hour before baking, allow dough to come up to room temperature outside of the fridge.