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Socca pancakes with hummus & lemony onions
Serves 2
Prep:
Cook:
plus optional 30 mins resting
Enjoy socca pancakes with hummus and lemony onions for brunch. The batter is made with chickpea flour which delivers a crisp texture as well as plenty of nutrients
Skip to ingredients
- 75 g gram (chickpea) flour
- 2 tsp rapeseed or olive oil
Nutrition: per serving
- kcal408
- fat21g
- saturates0.5g
- carbs35g
- sugars9g
- fibre10g
- protein14g
- salt0.7g
Method
step 1
Mix the flour with 180ml water until fully combined. If you have time, leave to stand for 30 mins. Meanwhile, toss the onion with the lemon juice in a separate bowl.
step 2
Heat 1 tsp of the oil in a large non-stick frying pan over a low heat and pour in half the batter. Swirl the pan to coat the base evenly and cook for about 6 mins until firm and you can lift the edge of the pancake off the pan. Using a spatula or palette knife, turn the pancake over and cook for 4-6 mins on the other side, until cooked through and crisp at the edge. Keep warm in a low oven while you cook the second pancake in the same way.
step 3
Spread hummus down the middle of each pancake, then top with the tomatoes, quick-pickled onions, coriander and salad leaves. Fold in half to serve.
