Chickpea pancake by Catherine Arnold Nutrition

These are a fabulous gluten-free, high protein alternative to wraps and make an awesome healthy ‘pizza’ when spread with basil & kale pesto and topped with things like sweet potato, feta, red onion, chillies, salad,  and anything else you fancy.

What i love about these savoury pancakes is that they are so quick to make and can transform a few vegetables and salad ingredients into a protein based nourishing feast, with very little effort.


3 heaped tbsp chickpea flour (Otherwise known as gram flour or besan flour)

1/3 cup of water

1 glug of olive oil (around 1 tsp)

Pinch of Himalayan salt (or sea salt)

Option to make these into turmeric chickpea pancakes by adding:

1 tsp turmeric

Pinch of cumin seeds into frying pan before adding pancake mixture


Add the water to the flour and whisk up until smooth and no lumps, it should be the consistency of pouring cream. Add the turmeric if you are making this variation (delicious it is too!). Whisk through the olive oil and leave to stand, covered, for at least 10 minutes (the traditional method I think requires it stands for 2 hours to thicken up but i have found its fine after 10 minutes).

Heat a small frying pan (I use an 8 inch diameter pan) and add 1-2 tsp avocado oil or coconut oil (ghee would work well too) , swirl it around the pan so it spreads out. Get the pan very hot, then add a pinch of cumin seeds (if you are making the turmeric pancakes). Pour half of the batter into the pan and then quickly pick up the pan by the handle and swirl the batter around to help it spread out – to become as thin as possible before it starts to ‘set’.  Now, don’t touch it! Leave it to cook for around 5 minutes before using a flexible spatula/fish slice to lift up the edges and work its way underneath the pancake – it should come away fairly easily, if not, let it cook a bit more. I like mine slightly crispy, then flip it over and cook the other side, before putting on some kitchen towel to blot it dry.

Then either make a pizza as explained above, or use it as a wrap and stuff with anything from hummus, shredded chicken/meat, falafel, curry, salad etc and fold over to eat with your hands.


2 thoughts on “Chickpea Pancakes (Socca)”

  1. Polly says:

    These sound great, but what do you mean by 1/3 of a cup of water? How many ml or fl ozs or tbsp?
    Many thanks, Polly

  2. Resimli Yemek Tarifleri says:

    Thanks for these different pancakes.

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