Flexible Pancake or Socca
Updated: Aug 26, 2019
Equal parts chickpea/garbanzo flour to water.
Pinch of salt (optional)
Dash of olive oil (optional)
Mix the ingredients together, it may be a little lumpy.
Heat oil or butter in a pan and cook like you would crepes.
Pour the batter in slowly and move the pan around to help it spread out nice and thin.
Flip it carefully.
For savory: You can mix in dried or fresh herbs, pepper or garlic.
For Sweet: You can add cinnamon, nutmeg or allspice, cacao nibs or chocolate chips.
I had to share this with because it is the easiest and most versatile recipe for gluten-free "bread."
For the pancake variation, I will sometimes fill it with jam, apple butter or fresh berries and roll it up like a crepe.
I will make this recipe to have with a soup or stew and use garlic to make a sort of garlic flatbread for dipping.
I often use cilantro and red pepper flakes to use it as a tortilla or wrap.
It is naturally fat-free (if you don't add the oil) and high in fiber. You can also add 1/3 rice flour to 2/3 chickpea flour to make a complete protein. It changes the texture a bit too and makes it more pliable for wraps.