Chickpea Flour Pancakes (Socca)

Chickpea flour pancakes (socca).

I discovered these chickpea pancakes, otherwise known as Socca, back when I was on my candida cleanse and couldn’t have any sort of bread. These chickpea pancakes became a staple in my diet and I still make them because they’re an easy savory base for just about anything.

Socca is basically a savory gluten-free, vegan pancake made from chickpea flour. These are also one of the simplest pancakes to make, as they require 4 pantry ingredients, chickpea flour, water, avocado oil and salt. These pancakes are also great for those on a candida cleanse, bonus!

I make these pancakes all the time and top with just about anything you would top a tortilla with. I love them with a smashed avocado, my raspberry chia compote. I also use them as a wrap for BLT’s, scrambled eggs, tuna fish, you name it.

Below is a video I created that shows you just how easy these are to make.

Chickpea flour pancakes (socca) 2 ways.

Chickpea Flour Pancakes (Socca)

makes roughly 4 pancakes

  • 1 cup chickpea flour – I use Bob’s Red Mill Chickpea Flour
  • 1 cup filtered room temp water
  • 3 tablespoons avocado or olive oil
  • 1/2 teaspoon Celtic sea salt, or pink Himalayan sea salt
  • Avocado or olive oil for cooking

Note: You will need to make the batter roughly 1/2 hour prior to cooking, as the batter needs to rest.

Add the chickpea flour, water, oil, and salt to a medium bowl and whisk until combined. Allow the batter to sit at room temperture for a minimum of 30 minutes. You can also make this batter ahead and store in the refrigerator for up to 1 week.

After the batter has rested, heat a cast iron skillet or griddle over high heat. When the pan is hot, (make sure it’s hot) lower heat to medium and add bit of avocado or olive oil to coat the bottom of the pan. I always rotate the pan to make sure the oil covers the bottom.

Scoop out the batter using a 1/2 cup measuring cup and add it to the hot pan. You can spread the batter slightly if you want using the bottom of the measuring cup, but I didn’t do that. The pancake doesn’t have to be perfect, or round, and it will be slightly thinner than a regular pancake, more like a crepe.

Cook for 2-3 minutes, or until you see some bubbles popping on the surface and the edges get firmer. You can always check the pancake by lifting up the edge with a spatula. Flip the pancake over and cook for 2-3 more minutes, or until the pancake is browned to your liking.

Make sure to add a bit more oil to the pan in-between making each pancake. I usually make 2 of these and then refrigerate the rest of the batter. These pancakes are best when eaten warm, so if you just want one pancake, store the rest of the batter for later.

Leftovers? Store any leftover batter in a sealed container in the fridge for up to 1 week. Make sure to give the batter a good shake, or whisk before you use it. 

Chickpea flour pancakes (socca) 3 ways.

If you’re on a candida cleanse, then try my coconut flour protein pancakes.

Coconut flour protein pancakes candida friendly.

These gluten-free, dairy-free pop-unders may not look pretty, but they’re tasty, and also something you can have on the candida diet. These are a DF and GF version of my famous popovers. 

Dairy free gluten free pop-unders.

Here’s a sweeter pancake that is glute-free and dairy-free as well. My hubby makes these weekly for me. Almond flour pancakes.

almond flour pancakes stacked with bowl of blueberry compote and jar of milk

So, if you’re told you can’t have bread, or gluten, I have plenty of amazing recipes that are naturally gluten-free. Feel free to browse my website for more. 

With love Jackie

Chickpea Flour Pancakes (Socca)

5.0 from 5 votes
Recipe by Jackie
Servings

4

pancakes
Prep time

5

minutes
Cook time

5

minutes
Resting Time

30

minutes

    Socca is basically a savory gluten-free, vegan pancake made from chickpea flour. These are also one of the simplest pancakes to make, as they require 4 pantry ingredients, chickpea flour, water, avocado oil and salt. These pancakes are also great for those on a candida cleanse, bonus!

    Ingredients

    • 1 cup chickpea flour – I use Bob’s Red Mill Chickpea Flour

    • 1 cup filtered room temp water

    • 3 tablespoons avocado, or olive oil

    • 1/2 teaspoon Celtic sea salt, or pink Himalayan sea salt

    • Avocado, or olive oil for cooking

    Directions

    • Seem my video in the above post that shows you how to make these step by step.

    • Note: You will need to make the batter roughly 1/2 hour prior to cooking, as the batter needs to rest.

      Add the chickpea flour, water, oil, and salt to a medium bowl and whisk until combined. Allow the batter to sit at room temperture for a minimum of 30 minutes. You can also make this batter head and store in the refrigerator for up to 1 week.

    • After the batter has rested, heat a cast iron skillet or griddle over high heat. When the pan is hot, (make sure it's hot) lower heat to medium and add bit of avocado or olive oil to coat the bottom of the pan. I always rotate the pan to make sure the oil covers the bottom. 

    • Scoop out the batter using a 1/2 cup measuring cup and add it to the hot pan. You can spread the batter slightly if you want using the bottom of the measuring cup, but I didn't do that. The pancake doesn't have to be perfect, or round, and it will be slightly thinner than a regular pancake, more like a crepe.

    • Cook for 2-3 minutes, or until you see some bubbles popping on the surface and the edges get firmer. You can always check the pancake by lifting up the edge with a spatula. Flip the pancake over and cook for 2-3 more minutes, or until the pancake is browned to your liking.

    • Make sure to add a bit more oil to the pan in-between making each pancake. I usually make 2 of these and then refrigerate the rest of the batter. These pancakes are best when eaten warm, so if you just want one pancake, store the rest of the batter for later.

    • You can top these pancakes with just about anything you would top a tortilla with. I love them with a smashed avocado, my raspberry chia compote. I also use them as a wrap for BLT's, scrambled eggs, tuna fish, you name it. The possibilities are endless. 

    • Leftovers? Store any leftover batter in a sealed container in the fridge for up to 1 week. Make sure to give the batter a good shake, or whisk before you use it. 

    Notes:

    • You can make this batter ahead and store in the fridge in a sealed container for a week. This is helpful if you just want a quick pancake to pair with a meal. Make sure to give the batter a good shake, or whisk before you use it. 

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    2 thoughts on “Chickpea Flour Pancakes (Socca)”

    1. First, this is SO easy to make and unbelievably satisfying. It satisfies the purpose of having a bread like substance that won’t bloat you and is completely healthy. I tried it for the first time on this past Friday and have made it the past 3 days straight. I’ve had it for lunch with Jackie’s red lentil and tumeric soup (which is AMAZING), I had it for breakfast topped with avocado, scrambled eggs and sauted spinach and I had it for dinner with chicken fajitas. My family had flour tortillas with the chicken fajitas and I substituted the flour tortilla for the socca bread! SO YUMMY! This will definitely be a go to in my food/healthy toolkit. So happy I tried this!

      1. Yay Fran! Thanks for trying these and I’m so happy to hear that these have become your new obsession. Mattie and I are a bit obsessed too! Love how you used them for fajitas, I may have to try these next taco Tuesday! xoxo, Jackie

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