Now we all know I love my chickpeas. But socca for breakfast?
Really?
Really.
This came about when I woke up this morning and had a) no oats (shocking, I know), b) no cereal grains and c) no intention of making a green smoothie in this sub-zero weather. It was a little bit upsetting as I was all geared up to make a banana scramble , but then I spotted the chickpea flour at the back of my cupboard and was inspired to re-create socca in a breakfast-y fashion.
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Breakfast Socca
Serves 1
- 1/2 cup chickpea flour
- 1/2 – 3/4 cup water
- 1 tsp coconut oil, melted
- 1/4 tsp vanilla essence
- 1 tsp cinnamon
- 1 tbsp maple syrup or agave nectar
- Mix the chickpea flour and cinnamon then add the water and start to whisk till you get a pancake batter like consistency. I always start with less water then add it in gradually. Add in the maple syrup, coconut oil and vanilla essence.
- Heat a lightly greased skillet over the hob and add the batter in. Wait till the edges set then bake in the oven at 220 degrees C or under the grill for 10 minutes (or until light brown). You can flip in between as an option but it’ll cook evenly even if you don’t.
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Smothered with peanut butter, chopped bananas and shredded coconut + some extra maple syrup for good measure.
Mine came out a little crispy so I may increase the amount of flour next time, but it was still delicious.
13 g of protein in this baby. How’s that for a protein packed pancake?
It hit me today that I go home in less than 10 days so operation clean-out-fridge/cupboard starts now, which will make for some very interesting eats for sure. Time to get creative!
Most random breakfast you’ve had recently?
Wow! I absolutely loved this recipe; I’m enjoying it for breakfast right now 😀 thank you for sharing!!!