You will love it!

This recipe transforms simple chickpea flour into a savoury, protein-rich pancake. A satisfying option for breakfast, lunch, or anytime in between. Inspired by the beloved socca of Southern France, it?s crisp on the edges, tender inside, and endlessly versatile. Top it with your favourite veggies, a generous dollop of hummus, or a swirl of vegan cream cheese to make it a complete and nourishing meal.

Chef Tosca Tip

Gradually add the water to the recipe. Start off slowly so you can achieve the perfect consistency for the omelet.

Ingredients

100 grams chickpea flour
250g water (add gradually and test consistency, it should be like a crêpe batter)
5g olive oil
15g nutritional yeast (optional for cheezy flavour)
Pinch of salt

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method

In a mixing bowl, whisk together the chickpea flour, nutritional yeast (if using), and salt
Gradually pour in the water, whisking until smooth and lump-free. You’re aiming for a consistency similar to crêpe batter, not too thick, not too runny
Stir in the olive oil
Heat a non-stick pan over medium heat. Once hot, pour in a ladleful of the batter and spread it out gently
Cook for 2–3 minutes on one side until bubbles form and the edges lift easily. Flip and cook for another 1–2 minutes
Serve warm with your favourite toppings: sliced tomato, vegan cream cheese, roasted veggies, hummus… whatever you love!