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.
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.
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?
Elyssa Vondra says
October 6, 2016 at 2:54 pmWow! I absolutely loved this recipe; I’m enjoying it for breakfast right now 😀 thank you for sharing!!!