Here’s a quick party idea that won’t have you busy entertaining all day—breakfast pizza. Basically, it’s a healthy pancake with a nutrient-rich array of colour. Invite kids for a morning breakfast or brunch event, and they can personalize their own socca with fruit arranged in funny faces or rainbows.
Tip
For easy serving, make socca a day ahead and wrap in parchment with sheets in between to keep them from sticking. Warm in oven before placing on serving plates for kids to make their own creative socca pizzas.
Rainbow Breakfast Socca Pizza
Ingredients
- 1 cup (250 mL) chickpea flour
- 1 cup (250 mL) water
- 1 Tbsp (15 mL) camelina or grapeseed oil, plus extra for frying
- 1 tsp (5 mL) raw cane sugar
- 1/2 tsp (2 mL) salt
- 1 tsp (5 mL) vanilla extract
- 1 cup (250 mL) plain soy yogurt (or full-fat dairy yogurt for non-vegans)
- 2 Tbsp (30 mL) maple syrup
- 1 cup (250 mL) fresh blueberries
- 1/3 cup (80 mL) chia seeds or hemp hearts
- 1 large banana, sliced
- 1/2 cup (125 mL) fresh raspberries
- 1 kiwi, peeled, sliced, and quartered
- 1 nectarine, pitted and sliced
- 1/4 cup (60 mL) sliced natural almonds, toasted
Nutrition
Per serving:
- calories204
- protein7g
- fat8g
- saturated fat2g
- trans fat0g
- carbohydrates27g
- sugars14g
- fibre4g
- sodium230mg
Directions
01
In medium-sized bowl, place socca ingredients and whisk to blend. Cover and refrigerate for up to 1 hour or even overnight.
02
Heat nonstick frying pan over medium. Add a couple drops of oil and brush to coat pan. Give socca batter a thorough whisk. Pour about 1/4 cup (60 mL) batter into hot pan and gently spread into 5 in (13 cm) round using thin, flat spatula, if needed.
03
When bubbles on batter edges begin to appear and underside is starting to brown, flip socca, and continue to cook until the other side begins to turn golden. Remove to ovensafe dish and cover. Place in warming oven to keep warm while preparing remaining socca.
04
In bowl, whisk yogurt and maple syrup together. Set aside. Place fruits, seeds, and nuts in separate serving dishes.
05
When soccas are ready, place one on each plate. Provide utensils for kids to scoop and spread some yogurt onto each socca. Allow them to creatively decorate socca with seeds, fruit, and nuts.
READ THIS NEXT
SEE MORE »
Salmon Burgers with Mango-Thai Salsa
These Asian-inspired salmon burgers won’t leave you missing the beef < or > the bun. And keep this fruity and fiery salsa in mind the next time you want to jazz up grilled chicken or taco night. Serrano pepper or chile de arbol would be good swaps for bird’s eye pepper in the salsa. You can even mix some Sriracha sauce into the burgers to further punch up the meal. Skin deep Skinless fish is the only way to go for burgers. A helpful fishmonger will kindly skin fillets for you before purchase. As an alternative to salmon, you can also blend up skinless fillets of arctic char or rainbow trout.
Waffled Chicken Quesadillas with Chipotle Pepper Sauce
These whimsical weeknight quesadillas offer a great excuse to break out the long-forgotten waffle iron. The smoky, tangy pepper sauce is the perfect sidekick for this dish, but it’s also wonderful when tossed with pasta, stuffed into sandwiches, and slathered on burgers. TIP : When assembling quesadillas, keep fillings centred 1/2 in (1.25 cm) from the edge of the tortilla so they don’t spill over. TIP : Chipotle chiles are dried, smoked jalapenos. Adobo is a slightly sweet red sauce. Put them together in a can and they become a versatile pantry staple to add deep smoky heat to sauces, dips, marinades, and soups. No waffle iron? Then make these quesadillas using this skillet method. Place 1 tortilla in skillet, preferably cast iron, and cook over medium heat until dark spots appear and bottom is crispy, about 1 1/2 minutes. Turn over and cook until crispy and darkened on the other side. Remove tortilla from skillet and replace with another tortilla. Cook until darkened and crispy on one side, flip, and top with stuffing ingredients. Place crispy tortilla on top, press down gently, cover pan, and cook for 1 minute, or until cheese has melted.
Ancho Tomato Baked Feta
This Mexican-Mediterranean hybrid dish gleans its tempered kick from parched ancho chilies, the dried form of poblano peppers known for their smoky quality and sweet to moderate heat. It’s a fantastic saucy, and comforting, appetizer or meal on its own. Serve with crusty bread to sop up every last bit of the red sauce, or spoon over cooked grain. Chili choices Experiment with different dried Mexican chili peppers in your dishes. Instead of ancho, other options, each with different heat levels and flavour nuances, include pasilla, guajillo, or morita. Look for them in Latin markets and some supermarkets. For leftover lovers Because the flavours in this dish only deepen with resting time, it’s a definite candidate for serving as leftovers; simply reheat in the oven or microwave. Cheezy choices If possible, compare labels and look for lower-sodium feta options. A ball of fresh mozzarella or bocconcini are great alternatives, or try a block of medium-firm tofu and substitute agave syrup in place of the honey for a vegan-friendly dish.
Sweet Potato Black Bean Dip with Pickled Jalapenos
A good option for both backyard barbecues and healthy snacking, this creamy dip benefits from a little spicy crunch, courtesy of quick-pickled peppers. If you want your dip to have a smoky edge, blend in a chipotle-flavoured salsa. Or forgo the salsa and, instead, blend in a couple tablespoons of tomato paste and a single canned chipotle chili pepper. Extras of the pickled peppers are an exciting topping for burgers, sandwiches, and tacos. TIP : When using prepared chili pepper products such as bottled salsas, examine the ingredient list for items you really don’t want or need, namely sugar and high amounts of sodium.