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Mediterranean socca pancakes recipe

Mediterranean socca pancakes recipe

4 ratings

Give savoury pancakes a go this Pancake Day – these Mediterranean socca pancakes make a deliciously a simple vegan dinner as they're just made with gram flour and water, then topped with lots of tasty veg for an easy meal any time of day. See method

  • Makes 4
  • 10 mins to prepare and 15 mins to cook
  • 624 calories / serving
  • Vegan
  • Vegetarian
  • Gluten-free
  • Dairy-free


  • 440g gram flour
  • 6 tbsp extra virgin olive oil, plus extra to drizzle
  • 4 handfuls rocket
  • 80g pitted olives, roughly sliced
  • 200g roasted red peppers, from a jar, sliced
  • small handful flat leaf parsley, finely chopped

Each serving contains

  • Energy

  • Fat

    26g 37%
  • Saturates

    3g 16%
  • Sugars

    0g 0%
  • Salt

    0.8g 13%

of the reference intake
Carbohydrate 76.9g Protein 26.3g Fibre 9.3g


  1. Sieve the flour and 1 tsp salt into a large bowl. Slowly whisk in 700ml water, until smooth.
  2. Put 1½ tbsp olive oil into a 22cm nonstick frying pan and set over a high heat. When hot, pour in a quarter of the batter, swirling to cover the base. Fry for 2-3 mins, until the base is slightly crisp and golden, then carefully flip over and fry for another 1-2 mins, until firm and cooked through. Keep warm in the oven and repeat 3 times with the remaining batter.
  3. To serve, drizzle a little olive oil over the pancakes and season. Scatter the rocket, olives, red peppers and parsley over the 4 pancakes.

See more Vegan recipes

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