I’m not sure if I came up with that post title myself or read it somewhere and subconsciously convinced myself that I thought of it. Regardless, I think it’s brilliant – so to whoever may or may not have used it as well, I like the way you think 
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So about that recipe I taunted you with this morning…
I was actually really amused that most of you thought it was a dessert recipe. I suppose it kind of is, but I ate it for breakfast (because that’s how I do).
The base for this recipe was a new-to-me product: Garbanzo bean flour!
Say wha?
I know it sounds bizarre, especially as an ingredient in a sweet recipe but believe-you-me, it just worked.
I’ve been pining over all of the socca recipes I’ve seen on other blogs as of late but knew that a savory version wouldn’t suffice for my raging sweet tooth. Thus, the creation of my newest addiction: pumpkin soccakes (socca pancakes. get it? ha!) with maple coconut frosting.
Pumpkin Soccakes
- 1/4 cup garbanzo bean flour
- about 2-3 Tbsp pumpkin
- 1 T cinnamon
- 1/2 tsp vanilla extract
- 1/4 cup milk of choice (I used coconut!)
mix all ingredients and cook on the stovetop pancake style.
Maple Coconut “Frosting”
- 1 T coconut flour
- 1 tsp maple syrup (or more depending on your preference)
- Dollop (probably 1-2 T) vanilla greek yogurt
- Milk until reaches “frosting-like” consistency (probably 1-2 Tbsp)
- cinnamon/sweetener to taste.
Although the soccakes were moist and sweet and fabulous, they paled in comparison to the “frosting”. I know I know, deeming a mixture of essentially just coconut flour and greek yogurt to be comparable to “frosting” is a stretch, but I promise – this was the closest you could get to it without butter, cream cheese, sugar, or all the other things that make frosting so heavenly. The yogurt made it sweet and tangy, the maple syrup made it – mapley, and the coconut flour thickened it for an awesome texture with a hint of coconut flavor. It was bomb! Next time I think I’ll use pineapple chobani…or strawberry…or blueberry…
I guess I should start saving up because I foresee a lot of greek yogurt purchases in my near future.
Oh, and as for the socca, it rocked! I was worried that it would still have a “chickpea” taste, but it was just sweet enough.
my next mission is chocolate socca. Le droooool.
Other socca recipes to try…
What’s your favorite flour to cook/bake with? I’ve only experimented with a few (whole wheat, spelt, almond, peanut, and now garbanzo). For some reason I’m just really intrigued by how different flours create different flavors and textures.
For more posts, visit www.peanutbutterjenny.com !