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Submitted by: Jennifer Wortman

Prep Time: 5 Minutes

Cook Time: 15 Minutes

Servings: 2

Original recipe: Found this one after looking up what to do with chickpea flour. If anyone knows the correct ratio please let me know!


    1 c. chickpea flour

    1 1/4 c. water

    1/2 tsp. sea salt

    black pepper to taste

    1 1/2 tbsp. coconut oil


In a medium bowl, sift the chickpea flour (I didn't do this). Slowly whisk in the water, adding more by the teaspoonfuls to make a batter the consistency of heavy cream. Whisk in 1 1/2 tablespoons coconut oil, the salt and pepper. Transfer the batter to a pitcher or measuring cup with a spout to make for easy pouring.

To cook single socca, heat a large heavy nonstick skillet, or a well-seasoned cast-iron skillet, over moderate-high heat. Pour in a little coconut oil and swirl or use a silicone brush to coat the pan. Pour about 1/4 cup of the batter into the pan and tilt the pan to coat the bottom evenly with the batter and make a pancake between 1/16-inch and 1/8-inch thick.

Cook until small holes pock the top and the bottom is browned, about 1 minute. Flip the pancake and cook another minute until the bottom side is golden. Enjoy!

These were a bit hard to flip at first so make sure the pan is hot enough and don't spread the batter too thin. This recipe made about 8 really thin "pancakes". I ate them solo, but they would be good with some cottage cheese, tomatoes, salad - anything!

*1/4 cup of chickpea flour = 1 carb serving. As a vegetarian, you can count it as a protein. **The ratio of 1/2 cup chickpeas yields approx. 1/4 cup flour = 1 serving.

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