HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconSocca Pancakes
Socca Pancakes

Socca Pancakes

with Mediterranean Veggies and Garlicky Mayo

Read more

If you’re a die hard pancake fan but you’re worried about using normal white flour, then this is going to set your heart aflame (with joy!). These delicious socca pancakes are made with chick pea flour, which not only gives them an added flavour but it also means they have a lot more protein. The mushrooms and courgettes are so wonderfully seasoned with thyme, garlic and paprika – once you go socca you’ll never look back!

Tags:Not Suitable for CoeliacsHealthyLactose FreeVeggie

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the conflict in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Preparation Time35 minutes
Difficulty levelMedium
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

150 grams

Chestnut Mushrooms

1 unit(s)


½ unit(s)


2 sprig(s)


1 tsp


100 grams

Gram Flour

½ punnet(s)

Cherry Tomatoes

¼ tsp


2 tbsp

Garlic Mayonnaise

(ContainsEgg, Mustard)

1 bag(s)


Nutritional information/ per serving
Nutritional informationarrow down iconarrow down icon
/ per serving
Energy (kJ)1188 kJ
Energy (kcal)284 kcal
Fat7.0 g
of which saturates1.0 g
Carbohydrate46 g
of which sugars0.0 g
Protein11 g
Salt0.0 g
Always refer to the product label for the most accurate ingredient and allergen information.
Utensilsarrow down iconarrow down icon
Baking Tray
Frying Pan
Instructionsarrow up iconarrow up icon
download icondownload icon

Pre-heat your oven to 200 degrees. Slice the mushrooms and courgette widthways into 1cm slices. Peel and cut your onion in half through the root, then thinly slice half of it into half moon shapes. Pull the leaves from the thyme sprigs. Pull the leaves off your rosemary sprigs and finely chop them.


Put the chickpea flour in a bowl, together with ¼ tsp of salt and a good grind of pepper. Slowly add 120ml of lukewarm water, whisking to eliminate any lumps, then whisk in 2 tbsp of olive oil. Cover and leave to stand (the longer the better!) while you prepare everything else. Tip: The batter should be about the consistency of single cream.


Pop the sliced mushrooms and courgettes onto a baking tray and drizzle with a little olive oil, the fresh thyme leaves, ½ tsp of salt and a good grind of pepper. Pop the tray in the oven on the top shelf for 15 mins. Place your cherry tomatoes on another baking tray, drizzle with 1 tbsp of oil and pop in the oven as well for 10 mins.


Add 1 tbsp of oil to a frying pan and sauté the onion slices on medium-low heat for 6-8 mins. Then stir in the rosemary and take the pan off the heat.


If you don’t have three shelves in your oven or don’t have a separate grill oven, take your mushrooms and courgettes out and cover with tin foil to keep them warm. If you do, then move the mushrooms and courgettes to the bottom shelf.


Add the onion rosemary mixture to the chickpea batter, give it a good stir and immediately pour the batter back into your frying pan. Fry on medium heat for 3 mins. Meanwhile turn your grill to high. Place the frying pan (with the handle out) under the grill until the pancake is lightly browned on top.


Cut the socca pancake in half and place each half on a plate. Divide the mushroom and courgette filling between between each pancake and fold to cover. Sprinkle with a little paprika, a dollop of garlic mayonnaise and serve alongside the rocket and roasted cherry tomatoes.