Whether you call this simple baked flatbread- socca, or farinata, or just a chickpea or garbanzo flour pancake- it will always be one of the easiest high protein , gluten free, and delicious recipes in your arsenal. You can eat it sliced and straight up as a snack, add a ton of toppings for dinner (I like spinach, red pepper, feta, and chicken especially), or put an egg and some avocado on top and call it breakfast – or dinner with an egg on it ;).
Savory Breakfast Socca
this simple and delicious breakfast made with chickpea (or garbanzo bean) flour is high in protein, gluten free, and delicious.
Equipment
- 1 cast iron pan
Ingredients
for the socca
- 1/4 cup chickpea flour
- 1/4-1/2 cup water
- 1 tsp olive oil plus more for the pan
- 1/4 tsp salt
- 1/4 tsp garlic powder optional
- 1/4 tsp ground black pepper optional
for the topping
- 1 egg
- 1 small avocado
- 1/4 cup salsa of choice
Instructions
- combine chickpea flour and warm water, add salt , olive oil, and optional garlic powder and pepper. stir to combine
- let batter rest for at least 20 minutes or up to 8 hours if you can. thin with more water,if necessary ,to make an easily pourable batter
- pre-heat oven to 450F
- once the oven is hot put the cast iron skillet in the oven to heat until smoking hot
- when the skillet is hot, remove from the oven and add a sheen of olive oil (or something with a higher smoke point if you prefer) and immediate for in the batter spreading with a ladle to make a thin pancake
- return the oven and bake for about 3-5 minutes
- take the pan out, flip the pancake and crack an egg on top.
- return to the oven and bake until the egg is your desired doneness – usually about 7 minutes in my oven for the white to be firm but the yolk to still be a little soft.
- slide it onto a plate and top with sliced avocado and salsa of your choice
Video
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