Socca (Vegan, Gluten-Free, Soy-Free)

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These chickpea pancakes come from Amanda Berne of the San Francisco Chronicle.  She recommends serving them hot, alongside her vegan  bouillabaisse, or on their own.

 

Yield: 8-10 pancakes.

Ingredients:

  • 1 cup chickpea flour
  • 1-1/2 teaspoons kosher salt
  • 1-1/4 cups water, or as needed
  • 2 tablespoons olive oil
  • Oil for pan-frying

Mix together flour and salt. Mix water and oil in a measuring cup. Pour into flour, whisking constantly until smooth. It should be the consistency of heavy cream; thin, but not watery. Add more water if needed to thin it out.

Heat a small nonstick pan over medium-high heat. Add oil and when it is shimmering, pour out excess. Add about 1/4 cup batter to pan. Working quickly, swirl it evenly and thinly into a crepe. Cook until nicely browned on both sides, turning once.

Remove to a plate. Eat immediately, or keep warm in an oven until ready to serve, which should be soon.

About Author

Alisa is the founder of GoDairyFree.org, Senior Editor for Allergic Living magazine, and author of the best-selling dairy-free book, Go Dairy Free: The Guide and Cookbook for Milk Allergies, Lactose Intolerance, and Casein-Free Living. Alisa is also a professional recipe creator and product ambassador for the natural food industry.

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