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Savory Indian Pancake

Savory Indian Pancake by myheartbeets.com

Savory Indian Pancake

5 from 8 reviews
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Ingredients
 

  • 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

Instructions
 

Make Batter:

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

Fry the Pancakes!

  • 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.
  • 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).
  • Repeat until batter is done - continue to add oil as needed.
  • Eat with green chutney or paleo ketchup :)

Notes

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.
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