Ethiopian Berbere Socca Protein Pancakes with Lemon-Tahini Yogurt Drizzle

Bring bold Ethiopian flavors to your table with these protein-packed socca pancakes. Chickpea flour and pea protein create a nutrient-dense gluten-free base, while berbere spice adds warmth and complexity. The tangy lemon-tahini yogurt drizzle balances each bite perfectly.

Prep Time 15 minutes

Cook Time 20 minutes

Total Time 35 minutes

Servings 4 servings

Ingredients

• 1.5 cups chickpea flour
• 1/4 cup unflavored pea protein powder
• 1.5 cups water
• 3 tbsp olive oil (divided)
• 1 tbsp berbere spice blend
• 1/2 tsp sea salt
• 1 cup plain Greek yogurt
• 2 tbsp tahini
• 1 tbsp fresh lemon juice
• 1 garlic clove (minced)
• Optional: sliced radishes & cilantro for garnish

Instructions

1. Whisk chickpea flour, pea protein powder, berbere spice, and salt in a bowl.
2. Gradually add water and 2 tbsp olive oil while whisking until smooth. Let batter rest 10 minutes.
3. Meanwhile, make drizzle: Combine yogurt, tahini, lemon juice, and garlic in a food processor until creamy.
4. Heat remaining 1 tbsp olive oil in a non-stick skillet over medium heat.
5. Pour 1/4 cup batter per pancake, swirling to form 6-inch circles. Cook 3-4 minutes until edges crisp.
6. Flip carefully and cook 2-3 minutes more until golden. Repeat with remaining batter.
7. Stack pancakes on plates and drizzle generously with yogurt sauce.
8. Top with radish slices and fresh cilantro for crunch and freshness.

Chef's Note

For extra crispy edges, use a cast-iron skillet and press pancakes gently with spatula while cooking.

Make-Ahead Tips

Batter keeps refrigerated 2 days. Cooked socca reheat well in toaster.

Substitutions

Nut butter replaces tahini • Garam masala substitute for berbere • Almond flour for pea protein (reduces protein)