Chickpea Pancake with Peanut Butter, Maple and Green Apple

Serves: 2
I took my rosemary and shallot socca recipe and turned it into breakfast. I knew I was going to put peanut butter, maple and green apple on it before I tried it. My brain considered that this combination of things might be considered odd friends. But I could taste it in my mind, and when I actually did taste it I wasn't disappointed. I was actually in breakfast heaven. I probably like apple and peanut butter any way I can get it more than the average human, but still. I loved the savory sweet nutty combination of flavours. Just try it. Id love to know if people love it as much as I do or if I'm a total weirdo. Or maybe it all makes sense in other peoples minds too!! Either way this flatbread is gluten free and full of protein.  

Socca Recipe

Ingredients:
​

• 1 cup chickpea flour
  
• 1 cup water
  
• 2 Tbsp olive oil
  
• Couple pinches of salt
  
• 1 tbsp minced rosemary + more for garnish
  
• 1 shallot, thinly sliced
  

 Method:

1. Mix it all together let it hangout for a bit. 30 minutes or so.
   
2. Preheat your seasoned cast iron pan (I used 12 inch) in a 425° F oven while batter rests. Take the pan out swirl around a couple more tablespoons of olive oil. Pour your batter into the pan get it evenly distributed and then into the oven for 15 minutes. Broil for 2 or 3 minutes at the end. 
   
3. Dice or slice some green apple, heat up some maple syrup, grab your peanut butter jar out of the cupboard, put it all on a plate and eat it. Done and done. Portion size might be a consideration. I ate 3 slices of socca out of the 8 slices I cut the pancake into. I would think a slice more or a slice less would be reasonable per person depending on hunger level.