Whisk all of the ingredients together in a mixing bowl, making sure that any clumps are incorporated. Cover and let the mixture sit for a minimum of one hour, or up to 12 hours (refrigerated*).
Once you're ready to make the pancakes, heat a large frying pan over medium heat with a little coconut oil. Pour 1/4 of the batter into the pan and swirl it to fully cover the bottom of the pan.
Cook for about a minute, or until it starts to look dry at the edges, then carefully flip and cook for a further 30 seconds or so. Both sides should be golden. Repeat until all the batter is used, then serve the pancakes hot with the filling.
Roasted Vegetable Filling
Preheat the oven to 200°C (400°F) and line a baking sheet with parchment paper. Place the leeks, fennel, kohlrabi, oil, and spices onto the baking sheet and toss with your hands until coated.
Bake for 20 minutes, or until lightly golden. Stir the peas and greens into the hot vegetables to thaw/wilt. Top each of the pancakes with an equal amount of filling, and serve hot with a squeeze of lemon juice and fresh basil.
150 grams frozen peas, 50 grams greens*, Juice of half a lemon, Fresh basil
Notes
* If you're leaving the socca batter to sit for more than a couple of hours, place it in the refrigerator, covered.** If the greens you use are pretty big, give them a rough chop or tear them into smaller pieces, about the size of baby spinach.• If you'd like to bake the socca, follow the instructions in this recipe.