How to Make Savory Chickpea & Spinach Socca Pancake
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Preheat oven to 425°F (220°C). Place a 9-inch cast iron skillet inside to heat.
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In a bowl, whisk chickpea flour, water, 1 tablespoon olive oil, oregano, cumin, salt, and pepper. Stir in spinach, onion, and garlic.
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Carefully remove skillet, add remaining olive oil, and pour in batter. Swirl to coat.
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Bake for 16 minutes until edges are crispy and center is set.
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Slice and serve hot, optionally with a dollop of low-fat Greek yogurt.
Pro Tips for Perfect Savory Chickpea & Spinach Socca Pancake
- Prep Ahead: Prep ingredients in advance and keep them ready to cook when you’re set to start.
- Storage: Cool, then store in an airtight container in the fridge. Reheat gently if needed.
- Substitutions: If you’re out of chickpea flour, use a similar ingredient with a comparable texture and adjust seasoning to taste.
- Cooking Time: Adjust timing based on your equipment and portion size; cook until textures look right, not just until the timer ends.
Frequently Asked Questions
How do I store Savory Chickpea & Spinach Socca Pancake?
Store in an airtight container in the fridge and enjoy within a few days. Reheat gently if needed.
Can I freeze Savory Chickpea & Spinach Socca Pancake?
Yes—cool completely, portion into airtight containers, and freeze. Thaw overnight in the fridge and reheat gently.
What can I substitute for chickpea flour?
Use a similar ingredient with a comparable texture and flavor, and adjust seasoning to taste. If you’re swapping a key component, keep portions similar.
Any allergen notes?
This recipe may contain dairy, gluten-containing ingredients depending on the specific ingredients you use. Always check labels and make swaps as needed.