Pancake and crepe lovers everywhere, this recipe is for you! We are about to convert you to the chickpea pancake. Instead of the traditional sugar, eggs, butter, flour and milk mixture, this recipe use garbanzo bean flour to create a thin vegan and gluten-free crepe. We took the popular Italian socca and gave it a sweet, albeit nutritious French twist. Made with just three ingredients, this breakfast swap boasts higher protein, lower sugar and a crispy light texture. Topping options are endless, but we chose to cover and fill ours with a simple Dark Chocolate Sunflower Seed Butter sauce and fresh summer strawberries. Share with your family on Sunday morning or save for a special occasion dessert!
- 1 cup chickpea flour*
- 1 cup plus 2 tablespoons warm water
- 2 tablespoons sunflower oil
- 1/4 teaspoons sea salt
- 1/4 cup 88 Acres Dark Chocolate Sunflower Seed Butter
- 6 large strawberries
- Fresh mint
Combine chickpea flour, water and salt in a large bowl. Stir in oil until combined. Let sit for 30 minutes. When ready, it should look like pancake batter with a slightly thinner consistency.
Heat an 8-inch, non-stick skillet over medium heat, and add 1 teaspoon of sunflower oil to pan. Pour 1/2 cup of batter into pan and cook until bubbles come through the middle and the bottom is browned. Flip and cook another 2 to 3 minutes. Continue until all of the batter is gone.
Add 2 tablespoons warm water to the Seed Butter and spread over the crepe (aka socca). Slice strawberries and arrange on top, sprinkle with mint leaves. Serve.
*Chickpea or garbanzo bean flour can be found in many natural grocery stores, such as Whole Foods. If you can’t find it, use a food processor or high powered blender to grind dried chickpeas into flour.
Jessica Grosman is a Registered Dietitian, recipe developer, and culinary nutrition educator. Her goal is to excite people and get them into the kitchen to cook their own food and find better health through the food they prepare for themselves. She earned both a BS and MS in Nutrition, prior to completing a dietetic internship in 2001. Additionally, she graduated with honors from the Academy of Culinary Nutrition’s Culinary Nutrition Expert (CNE) program. Jessica’s passion is sharing her knowledge and education with others; she is experienced in teaching cooking & nutrition classes to a wide variety of audiences. She currently is working as a recipe developer, cookbook recipe tester, and teaches boutique cooking classes. When not in the kitchen creating deliciously nourishing recipes, Jessica enjoys reading, exercising, and traveling with her family.