Herb Socca (Chickpea Flour Pancake)

I remember the first time I heard of socca – a French gluten-free, vegan savory pancake. I was intrigued and so excited to try making it. After the first time, I was hooked! What I love most about socca is that you can flavor it any which way you want and top it with anything as well – so the variations are endless. I even made mini socca tortillas and used them as soft tacos!

Since getting back from Europe, I’ve been committed to cooking at home more. It’s so easy to just stop for a quick bite on the way home, but after a while it adds up – and six weeks in Europe did too! Home cooked meals just taste better to me and my husband too. We love our nightly routine of eating dinner at home and then curling up on the couch to watch a show or movie. Speaking of… what are your favorite shows right now?

For this version of socca, I decided to flavor it with Herbs de Provence – a dried herb blend that usually consists of basil, thyme, rosemary, parsley, marjoram, lavender, fennel and sage (or some similar combo.) You can make your own or buy it in the spice aisle of most grocery stores.

I topped it with a simple salad of arugula, basil and cherry tomatoes tossed in olive oil and balsamic vinegar, and then sprinkled it with a bit of hemp seeds. Feel free to change up the herbs you are using, or even chop up some veggies, sauté them and then add to the batter before baking.

If you try this recipe out, let me know how you like it in the comments below!

Herb Socca (Chickpea Flour Pancake)

admin I remember the first time I heard of socca – a French gluten-free, vegan savory pancake. I was intrigued and so excited to try making it. After the first time,… Main Dishes socca European Print This

Serves: 1

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

1/2 cup chickpea flour

1/2 cup water

1 Tbsp olive oil

1/4 tsp sea salt

1/2 tsp Herbs de Provence (or any other dried herb of your choice)

1 cup arugula

Few leaves of fresh basil

4-5 cherry tomatoes, halved

1 tsp hemp seeds

Olive oil

Balsamic vinegar

Sea salt

Instructions

1. Preheat oven to 450F.
2. Combine chickpea flour, water. oil, Herbs de Provence and salt in a bowl. Mix until combined and let rest for 30 minutes.
3. Put a cast iron skillet in the oven for 5 minutes. Carefully remove with a heatproof glove.
4. Pour chickpea flour mixture into pan. It will spread out on its own. Place in the oven for 7-10 minutes. 
5. Remove skillet. Brush top of socca with some olive oil and put under broiler for a few minutes until the top is golden brown. Remove from oven. 
6. Toss arugula, basil and tomatoes in a bowl with a little olive oil, balsamic vinegar and salt. 
7. Carefully transfer the socca onto a plate. Top with salad and some hemp seeds. Enjoy!