-
-
Add this recipe to your binder
This recipe is in your binder
-
Mediterranean socca pancakes recipe
- 1 star
- 2 star
- 3 star
- 4 star
- 5 star
4 ratings
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
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
624kcal
31%
-
Fat
26g
37%
-
Saturates
3g
16%
-
Sugars
0g
0%
-
Salt
0.8g
13%
of the reference intake
Carbohydrate 76.9g
Protein 26.3g
Fibre 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