Thanksgiving Socca -- to go with the butternut squash soup

I thought a little chickpea pancake square with a bowl of soup would start our thanksgiving meal off nicely. And you know what? I was right.

ingredients:

2 cups warm water
2 tbsp extra virgin coconut oil
2 tbsp apple cider vinegar

1/2 tsp sea salt
1/2 tsp chili powder
1/2 tsp cumin
1 tsp marjoram
black pepper


1/2 cup ground flax
1 cup chickpea flour



directions:

1. combine ingredients
2. whisk
3. pour onto a cast iron griddle and bake for 115 minutes at 345
4. serve small squares with the butternut squash soup