Portioner: 2
Socca pancakes
2 1/2 dl of chickpea flour
3 dl of water
1 pinch of sea salt
Optional: Spinach and basil
Coconut oil for frying
Filling
Leafy greens
Avocado
Tomatoes
Sauerkraut
Pesto Tahini dressing (see recipe below)
Pomegranate seeds
Tahini dressing
3 tablespoons of tahini (the paler type, made from hulled seeds)
1/2 lime or a little less than 1/2 lemon (the juice)
1 tablespoon of tamari
Water
- 1
Add all ingredients in a bowl.
- 2
Mix all ingredients to an even batter with a normal whisk (or if you choose to add spinach & basil or any other herbs in the mix, use a stick mixer or blender).
- 3
Set the batter aside for 10 minutes and let rest.
- 4
Add coconut oil to a frying pan.
- 5
Pour half of the batter into the frying pan and let fry on medium heat.
- 6
After a couple of minutes you will start seeing air bubbles. Use a spatula to release the pancake edges from the pan and flip the pancake gently. Fry on the other side for a couple of more minutes, until the pancake starts becoming slightly brown and crispy!