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.

Vegetarian Healthy Lunch High Protein Gluten Free

Estimated Nutrition

Calories

785.4

kcal / serving

785.4 kcal total

Carbs

77.9g

per serving

77.9 g total

Fat

42.5g

per serving

42.5 g total

Protein

22.8g

per serving

22.8 g total

Cook Time

minutes

Serves

pancakes

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

BakingIngredients

0.25

tsp

Baking Powder

gluten-free

Fruits

piece

Avocado

ripe, sliced

GrainsCereals

Gram Flour

chickpea flour

NutsSeeds

0.25

tsp

Smoked Paprika

0.25

tsp

Dried Thyme

0.25

tsp

Sea Salt

bunch

Coriander

small fresh bunch, finely chopped

piece

Black Pepper

freshly ground, to taste

OilsFats

Olive Oil

approx. 2 teaspoons

Vegetables

piece

Red Onion

small, finely diced

piece

Sundried Tomatoes

finely diced

460

Roasted Red Peppers

jarred, drained and sliced

Method

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.