Rainbow Breakfast Socca Pizzas

Here’s a quick party idea: breakfast pizza. Basically, these Rainbow Breakfast Socca Pizzas consist of healthy chickpea pancakes with a nutrient-rich array of fruit toppings. Invite kids for a breakfast or brunch event where they can personalize their own socca with fruit arranged in funny faces or rainbows.

Gluten free & vegetarian; includes dairy-free option.

Rainbow Breakfast Socca Pizzas

Votes: 0
Rating: 0
You:

Rate this recipe!

Servings

6 servings

Print Recipe

Ingredients

Soccas

• 1 cup chickpea flour
• 1 cup water
• 1 Tbsp camelina or grapeseed oil, plus extra for frying
• 1 tsp raw cane sugar
• 1/2 tsp salt
• 1 tsp vanilla extract

Toppings

• 1 cup plain full-fat dairy yogurt or nondairy yogurt
• 2 Tbsp maple syrup
• 1 cup fresh blueberries
• 1 large banana, sliced
• 1/2 cup fresh raspberries
• 1 kiwi, peeled, sliced, and quartered
• 1 nectarine, pitted and sliced
• 1/3 cup chia seeds or hemp hearts
• 1/4 cup cup sliced natural almonds, toasted

Ingredients Soccas 1 cup chickpea flour 1 cup water 1 Tbsp camelina or grapeseed oil, plus extra for frying 1 tsp raw cane sugar 1/2 tsp salt 1 tsp vanilla extract Toppings 1 cup plain full-fat dairy yogurt or nondairy yogurt 2 Tbsp maple syrup 1 cup fresh blueberries 1 large banana, sliced 1/2 cup fresh raspberries 1 kiwi, peeled, sliced, and quartered 1 nectarine, pitted and sliced 1/3 cup chia seeds or hemp hearts 1/4 cup cup sliced natural almonds, toasted

Servings 6 servings Print Recipe

Instructions

1. In medium bowl, combine all socca ingredients and whisk to blend. Cover and refrigerate for at least 1 hour or as long as overnight.
2. Preheat oven to 200 F or turn on warming drawer (follow manufacturer’s instructions). Heat nonstick frying pan over medium heat. Add a couple drops of oil and brush to coat pan. Give socca batter a thorough whisk. Pour about 1/4 cup batter into hot pan and gently spread into 5 inch round using thin, flat spatula if needed.
3. When bubbles begin to appear on batter edges and underside is starting to brown, flip socca. Continue to cook until other side begins to turn golden. Transfer socca to ovenproof dish and cover. Place in oven or warming drawer. Repeat with remaining socca batter.
4. In bowl, whisk together yogurt and maple syrup. Set aside. Place fruit, seeds, and nuts in separate serving dishes.
5. When soccas are ready, place one on each of six serving plates. Provide utensils for kids to scoop and spread some yogurt onto each socca. Allow them to creatively decorate their socca with fruit, seeds, and nuts.

Recipe Notes

Per serving: 204 calories; 7 g protein; 8 g total fat (2 g sat. fat); 27 g total carbohydrates (14 g sugars, 4 g fiber); 230 mg sodium