Yohimbe and Maca Socca Recipe
Socca, made with chickpea flour and similar to a crêpe or pancake, is a simple food that can be dressed up in thousands of different ways.
The complex carbohydrates and high protein content of chickpea flour already makes socca a great energy sustaining snack, but we made our version even better with the addition of yohimbe bark and maca root.
To make yohimbe and maca socca, you will need the following ingredients:
2/3 cup chickpea flour
2/3 cup water
1 tbsp plus 1 tsp cooking oil
1/3 tsp salt
1 tsp yohimbe bark powder
1/3 tsp maca root powder
1/4 tsp freshly cracked black pepper
10 inch cast iron skillet
In a bowl, make your batter by whisking chickpea flour, water, 1 tbsp cooking oil, salt, yohimbe, maca, and pepper. Whisk until fully combined, ensuring that there are no clumps. Allow your batter to rest for 30 minutes.
Next, preheat your oven and skillet to 450F. Carefully remove skillet from oven and coat the inside with 1 tsp of cooking oil. Give your batter a gentle whisk again and pour into the skillet. Place in the oven close to a broiler and bake for 5-12 minutes. You want the surface of your socca to become visibly darker and blistered. The edges of the socca should pull away from the pan slightly, and the batter should be fully set in the center. When the socca has finished cooking, remove from heat, slice, and serve immediately.