Breakfast Mediterranean France
High-Protein Socca (Chickpea Pancake)
Method
Whisk Batter: Whisk chickpea flour, protein powder, water, half the olive oil, and salt until completely smooth.
Preheat Pan: Heat the remaining olive oil in a 20cm ovenproof skillet under a hot oven grill.
Bake Pancake: Pour the batter into the hot skillet and grill for 5 minutes until golden and crisp.
Season & Slice: Scatter fresh rosemary and black pepper over the top, then slice into wedges to serve.
Chef's Tip
Nutritional Insight: Fortifying this low-GI, prebiotic chickpea base with clean plant protein preserves lean muscle tissue whilst preventing glucose spikes to curb food noise on GLP-1 plans. Culinary Hack: Allow the batter to rest for 30 minutes before baking to completely hydrate the flour, ensuring an incredibly tender interior.
Nutrition Facts
Per serving
265
Calories
21 g
Protein
9 g
Fat
23 g
Carbs
