Printed August 31, 2026
Berbere-Spiced Chickpea Pancakes with Avocado-Yogurt Sauce
Crispy, protein-packed chickpea flour pancakes get a warm, aromatic kick from Ethiopian berbere spice and pair with a cooling avocado sauce. This is breakfast that fuels you without weighing you down.
Ingredients
- 1 cup chickpea flour (besan)
- 1 cup water
- 1 teaspoon berbere spice blend
- ½ teaspoon ground cumin
- ½ teaspoon salt
- ¼ teaspoon baking powder
- 2 tablespoons olive oil, plus more for cooking
- 1 small red onion, finely diced
- 1 tomato, diced
- Fresh cilantro, chopped
- 1 ripe avocado
- ½ cup plain yogurt
- 1 clove garlic, minced
- Juice of 1 lime
- Salt and black pepper to taste
Preparation
These aren't your typical fluffy pancakes. Drawing loose inspiration from Ethiopian injera and Indian besan chilla, these thin, crispy chickpea flour pancakes are naturally gluten-free and loaded with earthy spices. The berbere brings layers of warmth—chilies, fenugreek, cardamom—that dance beautifully with the cooling avocado-yogurt sauce.
Preparation
- Make the batter: In a mixing bowl, whisk together chickpea flour, water, berbere spice, cumin, salt, and baking powder until smooth. The consistency should be like thin pancake batter. Let rest for 10 minutes while you prepare the other components.
- Make the sauce: In a small bowl, mash the avocado until mostly smooth but still slightly chunky. Stir in the yogurt, minced garlic, lime juice, and season with salt and pepper. Set aside.
- Stir the 2 tablespoons of olive oil into the rested batter along with half of the diced onion and tomato. Reserve the rest for topping.
- Heat a non-stick or cast-iron skillet over medium heat and brush lightly with oil. Pour about ¼ cup of batter into the pan, swirling to spread thin (like a crepe). Cook for 2-3 minutes until the edges crisp and bubbles form on the surface, then flip and cook another 1-2 minutes.
- Transfer to a plate and repeat with remaining batter, keeping finished pancakes warm.
- Serve the pancakes topped with avocado-yogurt sauce, remaining diced onion and tomato, and fresh cilantro.
Notes
If you don't have berbere, make a quick substitute with 1 teaspoon paprika, ¼ teaspoon cayenne, ¼ teaspoon coriander, and a pinch of cinnamon. These pancakes are also excellent rolled up with the sauce inside, burrito-style, for eating on the go.
