Camille Styles

Global Kitchen

Salad-Topped Socca Flatbread

August 25th, 2017

This may not be a very popular opinion – but I haven’t been into recipes lately. With summer coming to an end, the calendar has filled up and my to-do list has nearly doubled in length, meaning the amount of time that I have to commit to making and trying fun recipes has been almost nonexistent. While I love turning to my favorite smoothie and bowl recipes, after a few weeks of working my way through every bowl combination and one too many green smoothies, I had to switch it up. After pawing my way through possible pantry ingredients, I found my bag of chickpea flour and came back to one of the easiest dishes that we had grown up with at home. A few ingredients and a hot pan is all you need to whip together this meal that is as flavor filled as it is simple to make.

Socca Pancake

a salad topped socca pancake with a tangy herb sauce | This Brown Kitchen

Serves 2


for the pancakes ::

  • 1 cup of chickpea flour
  • 1 1/4 – 1 1/2 cups of water
  • 3/4 tablespoon of freshly grated ginger
  • 1/2 tbsp ground turmeric
  • 1/2 tbsp ground cumin
  • 1/4 tsp red chili powder
  • salt and pepper to taste

for the toppings ::

  • sauce of choice
  • vegetables of choice (greens, carrots, cucumbers, avocados, radishes, etc.)
  • lemon juice


  1. in a stove top pan, add a tablespoon of ghee or olive oil and bring up to a medium heat.
  2. in a mixing bowl, add all of the pancake ingredients and mix. the mix should be similar to a thinner pancake batter so add water as needed.
  3. add about 1/2 cup of the batter to the heated pan and cook for about 2 -3 minutes on each side until the pancake is lightly browned.
  4. remove the pancake from the pan, top with sauce and veggies – enjoy!!

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