Socca for breakfast
I always have a hearty breakfast to get me firing on all four. But today I had a special treat! I've spoken before about the benefits of gram flour (made from chickpeas and high in fibre, protein and nutrients!) as it is very nourishing and keeps our blood sugar stable.
This particular dish couldn't be simpler. It is basically a pancake whose origin is in the South Of France in the beautiful city of Nice! It is known in Nice as Socca and is served as a starter or aperitif hot from the oven. It's often served alone to tear up and share but sometimes comes with olives and anchovies. It is also served with salads and makes an ideal wrap in place of less nourishing bread alternatives.
I had mine with a little chicken and lots of watercress.
Equal parts gram flour and water. I used a small teacup of flour and equal amount of water. (you can vary ratios depending how thick or thin you like) and this amount was enough for 3 pancakes so you could half it if you are just making for yourself.
In France it's usually baked in the oven but can be fried in a little coconut oil which is what I did for speed. I have to say it tastes absolutely wonderful and one pancake is all you need. If you find you make too many, just put one in the fridge to have later as a wrap.
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