Weeknight pancake supper made healthy with kale, quinoa, tomatoes and tomato pesto. Naturally vegan and gluten-free.
I’m one of those people who always has their skillet out, ready and waiting for some quick and easy food action. Read: it’s too heavy to drag in and out of the cabinet.
But one of the main reasons my cast iron skillet is my kitchen BFF is soccas. Or farinatas. Or chickpea pancakes. So many names for these easy, naturally vegan and gluten-free pancakes!
On the blog I’ve made them into a (above) lasagne with creamy spinach & roasted squash, this light, ‘open’ vegetable lasagne (it looks like a crazy salad), a brunch version with spring veg and smoked salmon, and my original ones, flecked with rosemary and thyme and topped with bought giant couscous and sundried tomato salad.
I have form in the farinata department.
In short, I make them a lot.What are socca/farinata? The basics are pretty damn basic: water, gram/chickpea flour, olive oil, salt. That’s it.
What results from mixing these whole food ingredients together is nothing short of miraculous. If you want, taste the raw batter. Or maybe don’t and trust me when I say that it tastes ruddy awful. How can this possibly be edible, let alone something you will want to make again and again?
Again, trust me. 🙂
If you’ve made soccas before, you will know they are the basis of an excellent meal for absolutely zero effort. Top them with whatever you wish, whether fresh or cooked. Because they are high in protein, even one pancake is very filling and in no need of a heavy protein topping, although a poached or fried egg is always welcome on my pancake.
In this case, I’ve zhushed up the batter itself, with tomato pesto. Normally I’m a purist with my soccas, and just fling on toppings to add interest and colour. But today I’ve gone for interest and colour in the pancake and on the pancake.
Take my lead and saute up some kale and pop in a big handful of cherry tomatoes, cooking until the latter burst. I’ve also added a scattering of cooked quinoa (from a packet by Merchant Gourmet – lovely stuff), some toasted pine nuts and daubed with a quick sauce of yogurt and more tomato pesto. Super-easy, belly-patting stuff. Perfect for a lunch for two. Or hold the batter in the fridge to whip up more the next day. I’ve also reheated the cooked pancakes in a hot oven for five minutes with pretty good results.
What’s the last thing you made in your skillet? What’s the next thing you’ll cook in your skillet (wink, wink)?
Pesto Chickpea Pancakes with Burst Tomatoes, Kale and Quinoa
Weeknight pancake supper made healthy with kale, quinoa, tomatoes and tomato pesto. Naturally vegan and gluten-free. Do not add maple syrup! xx
130g (1 c) gram/chickpea flour
260g (2c + 1 tbsp) warm water
1 1/2 tbsp extra virgin olive oil
pinch of salt
2 tbsp tomato pesto or basil/coriander/rocket pesto (free from if needed – Sacla’ have a choice)
Mix the batter ingredients in a bowl or a blender until smooth. Let this sit for half an hour.
While waiting, chop and sauté 4-5 large de-ribbed kale leaves (cavolo nero) with large double handful of cherry tomatoes and a clove of chopped garlic. Separately, mix a few tbsp of dairy/non-dairy yogurt with 2 tsp tomato pesto.
Heat a heavy skillet with a drizzle of olive oil until hot. Pour in one-quarter or one-third of the batter and swirl it around to coat well. With a little luck you will get the coveted and delectable lacy edges. Heat until golden on the bottom then flip, cooking for only about one to one and a half minutes more. Cook the remaining batter.
Sprinkle with some cooked grains or pseudo-grains of choice (I used red and white quinoa), toasted pine nuts, the kale and tomatoes. Drizzle over the pesto-yogurt sauce. Eat warm!
Soft food diet: cook and separately puree kale or spinach and tomatoes (or use tomato sauce); blitz pine nuts with a little lemon juice and oil. Swirl over the cooked pancakes in a pretty pattern.
RIPE FOR PINNING!
23 thoughts on “Weeknight Supper – Pesto Chickpea Pancakes with Burst Tomatoes, Kale and Quinoa”
Sounds intriguing and fun – enjoy!! X
Sent from my iPad
I don’t have time, I’m in the middle of a cook fest, but I had to stop a minute just to tell you that that’s a great looking recipe. I’m always looking for something healthy to tempt my mother’s taste buds. This looks like a winner, Kellie.
That is such an incredibly honest and very kind comment. Thank you for not only taking the time to read but to comment. What are you cooking?
Chick peas (mum loves them)
Gnocchi with leak and mushrooms
Not all for the one day 🙃
Enjoying your blog posts, Kellie.
Your mum has a great palate. And you are a fantastic daughter 😊😊
Not a great palate these days, just a hopeful daughter. Not a fantastic daughter, just returning the favour.
Ps, will test your delishious dish for Sunday supper. Ta.
Yay!! Let me know how it was for you, and what tweaks you made, Mary.
Shall do, Kellie.
Oh I really hope I get up the nerve to try this over the holidays. Making new dishes is always a questionable activity at my house although one of my sons is always game for anything new on his plate.
It constantly amazes me how such an unappealing batter can turn into something so delicious. You’ve reminded me I have a bag of chickpea flour and it’s been a long time since I made a chickpea pancake. All I need now is your cast iron skillet 😉
I think I need to get myself a proper Skillet as I am always so impressed as to what you make in yours. I have a rather old Le Cruset one that I bought in a Charity Shop for £5 but I find that everything tends to stick in it as the surface is a bit damaged. May need to put in a request to Santa!
Oh these are so pretty, look at those colours! I’ve made socca quite a few times and love them, not sure why I don’t cook them more often, maybe I will now! I have serious skillet envy too…
Kellie, the last thing I made in my skillet was a socca pizza (no joke!) because I’m posting it next week! So funny, we’re on the same wave length again. But I like that you made your socca thin, crepe style, and I love this pesto and tomato topping!! Xo
you need more CHEESE, how will you be able to become a great and prestigious Cheeseist, with the lacking of cheese?
These pancakes are a must try! Thanks so much for the recipe 🙂
OMG – This is so delicious, healthy, delightful…
I am very excited to try this recipe!! I do have a question, if I made several of the pancakes and then froze them, would they reheat in the oven okay? Or is it best to make and use the pancake immediately?