Soccas (thin, unleavened pancake) is a family favorite, so I always keep the ingredients on hand in my pantry.

We make these soccas once a week, and they are always a hit.

The difference between this and a tortilla is that this gives you a lot more protein and fiber. Additionally, these can be served open face with just toppings, or if you make them thin enough, you can roll them (depending on the consistency of the batter).

Another plus is you get to have a toppings bar! We love anything with a toppings station because it empowers my kids to choose what they want.

👉 Recipe for 5 people:

2 cups chickpea flour

2 1/2 cups filtered water

1/2 tsp of pink salt or to taste

👉 Optional:

2 tsp of paprika

1/4 cup finely chopped green onions

Mix the chickpea flour and the water in a bowl with a whisk by hand until there are no more clumps. Then add in the rest of the ingredients and mix thoroughly.

Heat your cast iron pan to medium heat until 350 degrees and then spread a thin layer of olive oil. Take an ice cream scooper to make the soccas. When it bubbles around the edges, flip them (like a pancake).

Serve them with your favorite toppings!