This recipe was created by Kali Hamm, a veg scheme member and plant-powered chef. Follow her on Instagram for her latest recipes, news and events.
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These pancakes are fun, because aren’t pancakes always fun? Fun, but also super healthy! Made from chickpea flour and topped with fresh seasonal veg, it’s a nutritious meal and also a delicious one.
The batter needs to rest so you could make the batter in the morning or the night before for dinner or lunch the next day. Top with whatever veg you have to hand. Grilled asparagus and tomatoes would be very nice. Here I steam fried chard & cauliflower. The coconut relish is such a nice addition here, if you don’t have time to make it add a dollop of yoghurt.
These are best served straight away.
Makes 4 pancakes
For the batter
150g chickpea flour
½ small red onion, chopped finely
10 curry leaves – fresh ideally*
1 teaspoon toasted fenugreek seeds
½ teaspoon toasted cumin seeds
good pinch salt
For the vegetables
½ cauliflower
1 bunch rainbow chard
1 tablespoon coconut oil or cooking oil of choice
1 inch ginger, grated
juice ½ lemon
about 1 tablespoon olive oil
pinch salt
Coconut turmeric relish
¼ cup golden raisin
¼ cup lemon juice
1/3 cup olive oil
4 cloves garlic, thinly sliced
¼ cup coconut
1 ½ inch ginger, peeled & grated
1 inch fresh turmeric, peeled & grated or ½ teaspoon ground
1 dutch red chilli or jalapeno, deseeded and sliced
pinch salt to taste
For the batter:
Whisk the chickpea flour to remove any lumps, gradually pour in the water, until you have the consistency of cream. Stir in your spices. Rest for at least 2 hours, ideally longer. If you’re organised you could leave this to rest overnight to eat the next day or make in the morning for dinner.
Once rested, heat a medium frying pan with enough oil just to coat the pan. Ladle a spoon of your batter into the pan and swirl to make a thin layer that covers the base of the pan.
Cook for a few minutes, until the base is golden and bubbles appear on the top, flip the pancake, and cook for about a minute on the other side.
For the vegetables:
Slice half a cauliflower 1/2cm thick pieces. Cut and rinse the chard.
Heat a medium frying pan, a ½ tablespoon of your oil, first cook the chard, for just a couple of minutes until slightly wilted, I like it only just cooked.
Transfer into a bowl. Add the rest of your oil and cauliflower along with a splash of water. Cook for about 5 minutes, stirring occasionally, you want it so the cauliflower takes on a nice colour but still has a little bite. Add a little more water and oil if the pan become dry.
Mix with the chard, along with the grated ginger, lemon juice, a pinch of salt and glug of olive oil.
Coconut turmeric relish:
Combine raisins and lemon juice in a small bowl; let sit 15 minutes for raisins to plump up.
Meanwhile, combine garlic, oil, and coconut in a small saucepan and set over medium-low heat. Cook, swirling pan often, until the garlic and coconut are golden, 6–8 minutes. Remove from heat immediately and stir in chilli, ginger, mustard seeds and turmeric. Transfer to a heatproof bowl and stir in the raisins and lemon, check seasoning.
To serve -
Serve the socca immediately, topped with your veg, coconut relish & a dollop of coconut yoghurt.
