Have you ever tried to make socca? I first discovered this magical chickpea flour pancake when I was in college, and I remember many an afternoon experimenting with it in my kitchen in between writing papers. A traditional street pastry sold in Europe, socca is typically made without any milk or eggs; it’s also incredibly high in protein, making this meal a great option if you’re looking to increase your protein intake.
With all this said, this weekend I wondered what would happen if I tried to create a sweet version of socca. Would it taste bitter? Would it be a total flop, and I’d have to toss the whole thing in the trash? The key to this recipe, as it turns out, is mixing the traditional chickpea flour with a something a bit lighter, like spelt or all-purpose gluten-free. Mix that with some warming cinnamon and stewed apples, and you have yourself a healthy-yet-decadent delight for breakfast, brunch, or dessert!
Apple Pie Socca
- 1/2 cup chickpea flour
- 1/2 cup spelt, whole grain, or gluten-free flour
- 1 cup water
- 1 1/2 teaspoons cinnamon
- 4 tablespoons vegetable oil, divided
- 3 apples, cored and roughly diced
- 1 tablespoon cornstarch
- 1 tablespoon maple syrup or agave
- 1 tablespoon lemon juice
- 1/4 teaspoon ginger
1. Preheat oven to 450°F, and place a cast iron skillet inside.
2. In a small saucepan over low-medium heat, mix together apples, cornstarch, maple syrup, lemon juice, ginger, and 1/2 teaspoon of the cinnamon. Allow to cook for 10-15 minutes, stirring frequently or until the apples are starting to break down and the mixture is fragrant. Set aside.
3. In a large mixing bowl, mix together the two flours and 1 teaspoon cinnamon. Add the water and 2 tablespoons vegetable oil and whisk together. Finally, gently mix in 1/2 cup of the stewed apples.
4. Remove cast iron skillet from oven, and coat with remaining 2 tablespoons vegetable oil. Pour chickpea flour mixture into the skillet and return to the oven. Bake for 15 minutes or until the top of the socca is beginning to brown.
5. Remove from oven and serve topped with the rest of the stewed apples.
Also by Molly: Vegan Cashew Cheese-Stuffed Mochi
Related: Herbed Vegan Sausage and Potato Hash
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Photos: Molly Lansdowne