Rainbow Breakfast Socca Pizzas
Servings
6servings
Servings
6servings
Ingredients
Soccas
  • 1cup chickpea flour
  • 1cup water
  • 1Tbsp camelina or grapeseed oil, plus extra for frying
  • 1tsp raw cane sugar
  • 1/2tsp salt
  • 1tsp vanilla extract
Toppings
  • 1cup plain full-fat dairy yogurt or nondairy yogurt
  • 2Tbsp maple syrup
  • 1cup fresh blueberries
  • 1large banana, sliced
  • 1/2cup fresh raspberries
  • 1 kiwi, peeled, sliced, and quartered
  • 1 nectarine, pitted and sliced
  • 1/3cup chia seeds or hemp hearts
  • 1/4cup cup sliced natural almonds, toasted
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