Socca Pancakes – French Chickpea Pancakes

by Milena
Socca mit Pilzen

Ingredients needed for Socca Pancakes

  • 1 cup chickpea flour
  • 1 cup Water
  • 2 tbs olive oil + 2 tbs for the pan
  • 1 small onion
  • 1 handful mushrooms
  • 1 tbs thyme leaves or rosemary
  • sea salt to taste
  • black pepper to taste
Socca Pancakes ||Socca Pfannkuchen

Socca is a popular street food that you’ll find in Nice, France. It’s a pancake or a flatbread made of chickpea flour, which is served as an appetizer during the whole day. The French prefer it with wine, but I think it could be a great choice for breakfast or light lunch…

Like any other traditional dish, these pancakes can be prepared with various products and each housewife has a secret recipe, but the mandatory ingredients are three – chickpea flour, water and olive oil. I added some onions and mushrooms, ending up with something like an omelet, which turned out very tasty.

How to make Socca Pancakes ( French Chickpea Pancakes )

Socca mit Pilzen
SOCCA FRENCH CHICKPEA PANCAKES
Votes: 3
Rating: 5
You:
Rate this recipe!
Print Recipe
You’re looking for ideas for а vegetable dish for breakfast? Try out this delicious gluten and lactose free recipe for French chickpea pancakes. It’s super easy to make too!
Servings Prep Time
2 pancakes 5 minutes
Cook Time Passive Time
10 minutes 3 minutes
Servings Prep Time
2 pancakes 5 minutes
Cook Time Passive Time
10 minutes 3 minutes
Socca mit Pilzen
SOCCA FRENCH CHICKPEA PANCAKES
Votes: 3
Rating: 5
You:
Rate this recipe!
Print Recipe
You’re looking for ideas for а vegetable dish for breakfast? Try out this delicious gluten and lactose free recipe for French chickpea pancakes. It’s super easy to make too!
Servings Prep Time
2 pancakes 5 minutes
Cook Time Passive Time
10 minutes 3 minutes
Servings Prep Time
2 pancakes 5 minutes
Cook Time Passive Time
10 minutes 3 minutes
Ingredients
Servings: pancakes
Units:
Instructions
  1. In a bowl, whisk the chickpea flour with the water, then add the spices.
  2. Add a little olive oil to a frying pan and cook the onions and the mushrooms (half the amount) until they soften. Pour half of the pancake mixture in the hot pan and don’t forget to turn the pancake shortly so it will not burn.
  3. Leave for 2 minutes on each side until the pancake is cooked. Repeat with the other half of the mixture for a second pancake.

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