Mediterranean socca pancakes recipe
Give savoury pancakes a go this Pancake Day – these Mediterranean socca pancakes make a deliciously a simple vegan dinner as they're just made with gram flour and water, then topped with lots of tasty veg for an easy meal any time of day.
See method- Makes 4
- 10 mins to prepare and 15 mins to cook
- 624 calories / serving
- Dairy-free
- Vegan
- Gluten-free
- Vegetarian
Ingredients
- 440g gram flour
- 6 tbsp extra virgin olive oil, plus extra to drizzle
- 4 handfuls rocket
- 80g pitted olives, roughly sliced
- 200g roasted red peppers, from a jar, sliced
- small handful flat leaf parsley, finely chopped
Each serving contains
- Energy
- 2620kJ 624.0kcal
- Fat
- 26g
- Saturates
- 3g
- Salt
- 0.8g
- Sugars
- 0g
of the Reference intake
Carbohydrate 76.9gProtein 26.3gFibre 9.3g
Method
- Sieve the flour and 1 tsp salt into a large bowl. Slowly whisk in 700ml water, until smooth.
- Put 1½ tbsp olive oil into a 22cm nonstick frying pan and set over a high heat. When hot, pour in a quarter of the batter, swirling to cover the base. Fry for 2-3 mins, until the base is slightly crisp and golden, then carefully flip over and fry for another 1-2 mins, until firm and cooked through. Keep warm in the oven and repeat 3 times with the remaining batter.
- To serve, drizzle a little olive oil over the pancakes and season. Scatter the rocket, olives, red peppers and parsley over the 4 pancakes.
- See more Vegan recipes
