Socca Pancakes With Roasted Peppers & Avocado
Socca pancakes have become a staple in my diet. I use them as a base for home made pizzas and along with soup and stew. And since I came across this recipe, they are a lunch time hit. There are so many different ways you can make them and you add whatever herbs and spices you wish to vary the outcome. The way they are made for this recipe is one of my favourite.
Apart from making the socca pancakes themselves, which really doesn't take long, there is no other cooking involved. Just slice your avocado and roasted peppers and scatter some coriander on top.
Socca is a mediterranean pancake which is packed full of good protein and contains high levels of folate, providing vitamin B6, iron, magnesium and potassium.
(makes 1 - 2 pancakes)
75g chickpea flour (also known as gram flour)
1/4 tsp gluten-free baking powder
1/4 tsp smoked paprika
1/4 tsp dried thyme
1/4 tsp sea salt
2 tsp olive oil
1 small red onion, finely diced
6 sundried tomatoes, finely diced
1 ripe avocado
460g jar roasted red peppers, drained and sliced
1 small bunch fresh coriander, finely chopped
freshly ground black pepper
1) Whisk together all of the dry ingredients with 185ml/6¼fl oz water in a bowl.
2) Heat the oil in a 20-25cm/8-10in non-stick frying pan over a medium heat. Add the onions and cook over a low heat for 4-5 minutes, or until soft. Add the sundried tomatoes and fry for 2 minutes.
3) Turn the heat up a little and use a ladle to pour the socca batter into the pan. Cook for 6 minutes on each side, or until golden and slightly crisp. You should be able to lift the edges of the pancake away from the pan and easily lift and flip the pancake without it breaking.
4) Transfer the pancake to a plate and scatter with the avocado, roasted peppers and coriander. Season with pepper and serve immediately.
These pancakes make a perfect lunch or weekend brunch. They would also serve well as a light evening meal for days when you aren't particularly hungry. Bon appetitte!