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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)
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
Add all ingredients in a bowl.
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).
Set the batter aside for 10 minutes and let rest.
Add coconut oil to a frying pan.
Pour half of the batter into the frying pan and let fry on medium heat.
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!
Mix all ingredients but the water into a bowl.
Stir around until the mix turns into a thick paste.
Add just a little water and keep stirring until the paste turns into a super smooth dressing!
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
Add all ingredients in a bowl.
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).
Set the batter aside for 10 minutes and let rest.
Add coconut oil to a frying pan.
Pour half of the batter into the frying pan and let fry on medium heat.
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!
Mix all ingredients but the water into a bowl.
Stir around until the mix turns into a thick paste.
Add just a little water and keep stirring until the paste turns into a super smooth dressing!
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