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Socca Pancakes with Roasted Peppers and Avocado

Mediterranean chickpea flour pancakes topped with sautéed onions, sun-dried tomatoes, creamy avocado, roasted peppers, and fresh coriander.

VegetarianHealthyLunchHigh ProteinGluten Free

Estimated Nutrition

Per Serving Total
Calories 785.4 kcals 785.4 kcals
Carbohydrates 77.9 grams 77.9 grams
Fat 42.5 grams 42.5 grams
Protein 22.8 grams 22.8 grams
Cook Time
20 mins
Produces
1 pancakes
Allergies
Vegetarian
Vegan
Dairy Free
Gluten Free

Ingredients

BakingIngredients
0.25
tsp
Baking Powder
gluten-free
Fruits
1
piece
Avocado
ripe, sliced
GrainsCereals
75
g
Gram Flour
chickpea flour
NutsSeeds
0.25
tsp
Smoked Paprika
0.25
tsp
Dried Thyme
0.25
tsp
Sea Salt
1
bunch
Coriander
small fresh bunch, finely chopped
1
piece
Black Pepper
freshly ground, to taste
OilsFats
10
ml
Olive Oil
approx. 2 teaspoons
Vegetables
1
piece
Red Onion
small, finely diced
6
piece
Sundried Tomatoes
finely diced
460
g
Roasted Red Peppers
jarred, drained and sliced

Steps

  • Whisk the dry ingredients with 185ml water in a bowl.
  • Heat oil in a 20-25cm frying pan and sauté diced onions for 5 minutes.
  • Add sun-dried tomatoes and fry for another 2 minutes.
  • Ladle the batter into the pan and cook for 6 minutes per side.
  • Transfer to a plate and top with avocado, peppers, and coriander.
  • Season with pepper and serve immediately.