This naturally gluten-free savory, vegan chickpea pancake is called different things around the world: socca, farinata, pudla, or besan chilla/cheela. No matter what you call it it’s absolutely delicious, warm, filling + a nutrition powerhouse with tons of plant-based protein + fiber.
It’s also extremely versatile + easy to make. It’s just chickpea/garbanzo bean flour + water with whichever spices + vegetables you’d like cooked for 10 minutes! I love having it for breakfast since it’s filling + very similar in texture to an omelet!
I love to include herbs + spices in my batter for a more flavorful pancake. The consistency should be similar to regular pancake batter. Allowing the batter to sit (for even up to 12 hours) makes for a firmer pancake but is not necessary!
I usually always include onions + some sort of greens for flavor + nutrition. Sliced tomatoes or cherry tomatoes are an amazing addition either inside the pancake or on the side! You can add whichever quick cooking vegetables you have on hand as long as you chop them fairly small so they cook quickly!
I prefer to quickly sauté my vegetables before I put them in the batter so they are more cooked but that’s just my preference as I’ve seen them included raw as well. Try both + see which you like better!
Once the pan is hot + oiled pour the batter in + smooth it out into an even layer. Then add the sliced tomatoes once it has cooked for a few minutes + press them into the slightly soft batter! After just 5 minutes the bottom will be brown + it’s time to flip to brown the other side! This comes together very quickly!
I love that the tomatoes caramelize a bit + the toppings are endless! I added smashed avocado, dairy-free sour cream, herbs + red chili flakes. This would also be great with salsa, hummus, dairy-free yogurt, blistered cherry tomatoes, roasted vegetables, or salad.
- ¾ cup chickpea flour
- ¼ + ⅛ tsp baking powder
- ¼ tsp garlic powder (optional)
- ½ tsp oregano or herb of choice (optional)
- pinch of red pepper flakes or cayenne pepper (optional)
- ¼ tsp sea salt
- ⅛ tsp black pepper
- ¾ cup room temperature filtered water
- ½ medium yellow onion, diced
- 1 tbsp coconut oil or olive oil
- ½ cup spinach, roughly chopped
- 4-5 pieces of thinly sliced tomato
- add chickpea flour, spices, + baking powder to a medium-sized bowl. stir to combine
- slowly mix in the water ¼ cup at a time using a fork or whisk to prevent clumping
- cover bowl with a towel + set aside
- while your batter is resting cut the vegetables. set aside the spinach + tomatoes
- add 1 tbsp of oil to the skillet + sauté the diced onions on medium-high heat until slightly brown, approximately 5 minutes
- keeping the skillet on so it remains hot, transfer the sautéed onions + chopped spinach into the batter + mix together
- add a generous amount of oil to the skillet + spread with a paper towel to ensure every part is covered so the pancake doesn’t stick. you can also use nonstick spray or a nonstick pan if desired
- pour the batter into the hot skillet + use the back of a spoon or spatula to spread in an even layer
- once the edges are firm but the top/center is still loose, approximately 2 minutes, add the sliced tomatoes on top + press it in a bit so it goes into the batter
- after the bottom is browned, approximately 5 minutes total, flip the pancake carefully + brown the other side for another 5 minutes
- to serve, flip the pancake onto a plate + top with smashed avocado, sour cream, salsa, dairy-free yogurt, fresh salad, roasted vegetables, hummus or whatever you desire!
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