Hi, guys! Hope your week is going well! We had some friends over this weekend and stuffed ourselves silly with Beer Cheese Soup. While super delish, it’s not the healthiest of meals. And since life is all about balance, we definitely needed something to counteract all the beer, cheese, bacon, buttery goodness we devoured.
When I came across this new-to-us dish, I was really excited to give it a try. We love making breakfast at home on the weekends and this Socca didn’t disappoint.
What the heck is Socca? Socca is a delicious, Mediterranean, gluten-free dish that uses garbanzo bean flour. Yes Dad, a flour made from beans (not a fan of beans 😉 ). It’s basically like a savory pancake. You can top it with any flavors you’re craving…spicy salsa, creamy guacamole, a hearty fried egg, whatever your little heart desires!
I’ve been having a lot of fun experimenting with different flours lately. It’s easy since they’re so readily available nowadays. Some are misses, but this was definitely a hit. Don’t expect to make anything sweet with it, but savory dishes like Socca are perfect. Try making your own garbanzo bean flour by blending up dried garbanzo beans in a high-powered blender.
Cook these up into smaller pancakes like I did here, or one large one. You really can’t go wrong. Get creative and give this a try!
Grab your garbanzo bean flour. You can find this in the gluten-free or natural food section at your local grocer. Or, make your own!
Caramelize some onions. Why? Because caramelized onions make everything better.
Whisk together garbanzo bean flour, water, caramelized onions, a little olive oil and a pinch of salt. Spray pan with a little coconut oil and heat over medium-high heat. Pour 1/4 cup of batter into heated pan, per Socca. Cook for 2-3 minutes on each side.
Transfer to plate.
Mash up some avocado.
Spread it right on top.
Finish with a perfectly fried egg and some fresh cilantro! YUMMMM!
Let me know what topping creations you’d love ❤
XO, Sarah
- 2¼ cup garbanzo bean flour
- 2 cups water
- ⅓ cup caramelized onions (optional)
- 1½ Tbsp. olive oil
- 1 pinch of salt
- Coconut oil spray
- Topping Ideas:
- Mashed Avocado
- Fried Egg
- Chopped Cilantro
- Salsa
- Whisk together garbanzo bean flour, water, caramelized onions, olive oil and salt.
- Spray pan with a little coconut oil and heat over medium-high heat. Pour ¼ cup of batter into heated pan, per socca. Cook for 2-3 minutes on each side.
- Transfer to plate. Top with any recommended toppings or some ideas of your own 🙂
I’m sharing this healthy and filling dish with my friends over at the Fiesta Friday party, co-hosted by Elaine @ foodbod and Michelle @ O Blog Off.
I love everything from cake to kale. Life is all about balance. I like to live, laugh and love to the fullest! Our time is too short not to enjoy ourselves.
I love this idea! I eat gluten like there’s no tomorrow but am always keen to try new dishes. And adding eggs makes every day a better day 😉
I eat a ton of gluten too, but love trying new things too 🙂 I concur with the eggs!
What a fun recipe! In Nice last year just before leaving France I managed to have socca. It was served with a Nicoise salad, and instead of being shaped like a bar, more like polenta, it came like a crepe. I had no idea it could be that shape. It was good, but yours sounds better!
Having Socca in Nice sounds incredible! Thanks so much 🙂
Top with Fresh tomatoes, herbs and spices, Feta cheese, some crushed nuts! Yum-o Sarah! xol
Great topping ideas! xo
What a lovely recipe! I have never heard of socca before and it looks delicious. And I love pretty much anything with an egg on top! 🙂
Thanks so much! Eggs = Love 🙂
Wow. I would be thrilled to see this on the breakfast table…or for brunch. The plating is so delicate and beautiful and I’m sure it tastes delicious!
Thank you for your kind words 🙂
Your socca looks so good!!!! Thank you for bringing them to this week’s Fiesta Friday 🙂
Thank you! Happy FF 🙂
Looks very good. Love eggs and anything they are layered on 🙂
Thank you! Me too!
i adore socca, but it’s something i typically bake… it’s never occurred to me to make it on the stove stop! so much easier!
I’ve only made it on the stovetop. Glad it’s easier, I’m all about that 🙂
Yum!