Total Time:PREP Less than 30 mins COOK 10 to 30 mins

Ingredients -

75g/2½oz gram flour (chickpea flour)
¼ tsp baking powder
¼ tsp smoked paprika
¼ tsp dried thyme
¼ tsp sea salt
2 tsp olive oil
1 small red onion, finely diced
6 sundried tomatoes, finely diced
1 ripe avocado, sliced
460g/1lb jar roasted red peppers, drained and sliced
1 small bunch fresh coriander, finely chopped
freshly ground black pepper

Directions -

Whisk together all of the dry ingredients with 185ml/6¼fl oz water in a bowl.

Heat the oil in a 20-25cm/8-10in non-stick frying pan over a medium heat. Add the onions and cook over a low heat for 4-5 minutes, or until soft. Add the sundried tomatoes and fry for 2 minutes.

Turn the heat up a little and use a ladle to pour the socca batter into the pan. Cook for 6 minutes on each side, or until golden and slightly crisp. You should be able to lift the edges of the pancake away from the pan and easily lift and flip the pancake without it breaking.

Transfer the pancake to a plate and scatter with the avocado, roasted peppers and coriander. Season with pepper and serve immediately.