Description
A far cry from the popular French street food, socca, these chickpea pancakes bring a new kick to the traditional pancake your mom used to make!
Ingredients
- FOR THE PANCAKES:
- 1-½ cup Whole Wheat White Flour
- 1 Tablespoon Baking Powder
- ¾ teaspoons Kosher Salt
- 1 can (16 Oz. Can) Chickpeas
- 1 cup Applesauce, No Sugar Added
- 1 cup Milk
- 2 wheels Eggs
- 1 Tablespoon Honey
- 4 Tablespoons Butter, Melted
- 1 teaspoon Vanilla Extract
- _____
- FOR THE COMPOTE:
- 2 whole Apples
- 1 teaspoon Fresh Ginger
- ¼ teaspoons Vanilla Extract
- 2 Tablespoons Brown Sugar
- ¾ cups Water
Preparation
In a small bowl, combine all dry ingredients (flour, baking powder, salt).
Drain and rinse the chickpeas.
Place the chickpeas in a large bowl and mash. You can also use a blender or food processor but make sure not to over puree.
Add the rest of the wet ingredients (applesauce, milk, eggs, honey, butter, vanilla) to the chickpeas and mix well.
Add the dry ingredients to the wet and stir until just combined.
Heat a griddle to medium. Add about 1/3 cup of batter for each pancake to a greased griddle.
With a spatula, flip the pancakes when they begin to rise and bubble around the edges. Continue to cook for another 2-3 minutes or until cooked through.
To make the ginger apple compote, peel, core and dice the apples. Peel and grate the ginger using a microplaner. If you wish, you can substitute fresh ginger for 1/2 teaspoon dried ground ginger.
In a saucepan, add the apples, ginger, vanilla extract, sugar and water. Bring to a boil. Reduce to medium and simmer for 10 to 15 minutes until apples are cooked, water has reduced and the consistency is thick. Pour over pancakes and serve!
