Savory Indian Pancake by

Savory Indian Pancake

  • Author: Ashley Thomas


  • oil/fat of choice, use enough to shallow fry
  • ½ cup Almond Flour
  • ½ cup Tapioca Flour
  • 1 cup Coconut Milk, canned and full fat
  • 1 tsp salt, adjust to taste
  • ½ tsp Kashmiri Chili Powder
  • ¼ tsp Turmeric Powder
  • ¼ tsp freshly ground black pepper
  • ½ red onion, chopped
  • 1 handful cilantro leaves, chopped
  • 1 serrano pepper, minced (or adjust to taste)
  • 1/2 inch ginger, grated


Make Batter:

  1. Add almond flour, tapioca flour, coconut milk and spices to a bowl – mix together.
  2. Then, stir in the onion, cilantro, serrano pepper and ginger.

Fry the Pancakes!

  1. Heat a saute pan on low-medium heat, add enough oil/fat to coat your pan – then pour ¼ cup of batter onto pan. Spread the mixture out on your pan.
  2. Fry this for about 3-4 minutes per side – drizzle a bit more oil on top of the pancake before you flip it. (Stoves vary, so cook until both sides are golden brown).
  3. Repeat until batter is done – continue to add oil as needed.
  4. Eat with green chutney or paleo ketchup 🙂


I like my pancakes to have slightly crispy edges – if you want yours to be slightly crispy, just add more oil and shallow fry.

These do take awhile to fry, so try to use a large pan so that you can make a few at a time!

*If using chickpea flour – leave out the almond flour, tapioca flour, and coconut milk. Add 1 cup chickpea flour and then add water as needed for a pancake batter consistency.