Socca Provencal Savory Chickpea Pancake Gluten Free
Experience the rustic charm of the French Riviera with Socca Provençal, a savory chickpea pancake that’s naturally gluten-free and irresistibly wholesome. Made with protein-rich chickpea flour, fragrant fresh rosemary, and just a hint of garlic and thyme, this dish delivers a delightful balance of crispy edges and soft, flavorful centers. Perfectly baked in a hot skillet for a golden finish, it’s a versatile recipe that can be enjoyed as an appetizer, side dish, or light meal. Ready in under an hour, this easy-to-make, vegan-friendly pancake is sure to impress as a hearty snack or paired with a crisp green salad and a glass of rosé. Simple yet packed with Mediterranean flavors, Socca will quickly become your go-to for healthy, gluten-free indulgence.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1 cup Chickpea flour (also called gram flour or garbanzo bean flour)
- 1 cup Water
- 3 tablespoons Olive oil
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper (freshly ground)
- 1 teaspoon Fresh rosemary (finely chopped)
- 0.5 teaspoon Fresh thyme (optional, finely chopped)
- 0.25 teaspoon Garlic powder (optional)
- 1 tablespoon Extra olive oil (for greasing the skillet)
Instructions
In a medium mixing bowl, combine the chickpea flour and salt. Gradually add the water while whisking constantly to avoid lumps. Once smooth, whisk in 2 tablespoons of olive oil.
Cover the batter and let it rest at room temperature for at least 30 minutes. This resting time allows the flour to fully hydrate and improves the texture of the pancake.
While the batter is resting, preheat your oven to 450°F (232°C). Place a 10- or 12-inch oven-safe skillet (preferably cast iron) in the oven during preheating to ensure it gets very hot.
After the batter has rested, mix in the black pepper, rosemary, thyme, and garlic powder (if using). Stir the batter well to redistribute the herbs evenly.
Carefully remove the hot skillet from the oven (using oven mitts to avoid burns) and drizzle 1 tablespoon of olive oil into the pan. Swirl the pan to coat the bottom evenly with oil.
Pour the batter into the hot skillet, tilting the pan if necessary to spread it evenly. The batter should sizzle as it touches the pan, helping create crispy edges.
Place the skillet back in the oven and bake for 12–15 minutes, or until the socca is golden-brown and set in the middle.
For added crispiness, switch the oven to broil and cook for an additional 2–3 minutes. Keep a close eye on it to prevent burning.
Carefully remove the skillet from the oven and let the socca cool for 5 minutes before slicing into wedges or squares.
Serve warm, drizzled with the remaining olive oil or topped with additional fresh herbs. This dish pairs wonderfully with a green salad or a glass of Provençal rosé.
Nutrition Facts
Calories |
468 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 8.1 g | 10% | |
| Saturated Fat | 0.8 g | 4% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 84 mg | 4% | |
| Total Carbohydrate | 71.6 g | 26% | |
| Dietary Fiber | 13.2 g | 47% | |
| Total Sugars | 13.0 g | ||
| Protein | 27.0 g | 54% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 75 mg | 6% | |
| Iron | 6.1 mg | 34% | |
| Potassium | 1030 mg | 22% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
