Savory Indian Pancakes
Prep Time: 10 min.
Cook Time: 15 min.
What You Need:
Oil or Fat for frying
½ cup Almond Flour
½ cup Tapioca Flour
1 cup Coconut Milk (canned and full fat)
1 tsp Salt (adjust to taste)
½ tsp Chili Powder
¼ tsp Turmeric Powder
¼ tsp Black Pepper (freshly ground)
½ Red Onion (chopped)
1 handful Cilantro Leaves (chopped)
1 Serrano Pepper (minced) (or adjust to taste)
½ inch Ginger (grated)_
What You Do:
Batter
1. Add almond flour, tapioca flour, coconut milk and spices to a bowl - mix together.
2. Stir in the onion, cilantro, serrano pepper and ginger.
Fry the Pancakes!
3. Heat a sauté pan on low-medium heat,
4. add enough oil/fat to coat your pan
5. Pour ¼ cup of batter onto pan. Spread the mixture out on your pan.
6. Fry this for about 3-4 minutes per side
7. Drizzle a bit more oil on top of the pancake then flip it. (both sides are golden brown).
8. Repeat until batter is done - continue to add oil as needed.
The Scoop:
This recipe comes from Ashley Thomas. I don’t know who she is but she has concocted some amazing paleo pancakes to go with Indian food. The texture is good and the taste is fantastic! You can add whatever spices you want to suit your fancy. I think I added some coriander and cardamom, just enough that it didn’t compete with the entrée. We have a non-stick blue carbon pan that didn’t take much oil to do the frying. You can use as much as you like but it doesn’t take much.
Cook Time: 15 min.
What You Need:
Oil or Fat for frying
½ cup Almond Flour
½ cup Tapioca Flour
1 cup Coconut Milk (canned and full fat)
1 tsp Salt (adjust to taste)
½ tsp Chili Powder
¼ tsp Turmeric Powder
¼ tsp Black Pepper (freshly ground)
½ Red Onion (chopped)
1 handful Cilantro Leaves (chopped)
1 Serrano Pepper (minced) (or adjust to taste)
½ inch Ginger (grated)_
What You Do:
Batter
1. Add almond flour, tapioca flour, coconut milk and spices to a bowl - mix together.
2. Stir in the onion, cilantro, serrano pepper and ginger.
Fry the Pancakes!
3. Heat a sauté pan on low-medium heat,
4. add enough oil/fat to coat your pan
5. Pour ¼ cup of batter onto pan. Spread the mixture out on your pan.
6. Fry this for about 3-4 minutes per side
7. Drizzle a bit more oil on top of the pancake then flip it. (both sides are golden brown).
8. Repeat until batter is done - continue to add oil as needed.
The Scoop:
This recipe comes from Ashley Thomas. I don’t know who she is but she has concocted some amazing paleo pancakes to go with Indian food. The texture is good and the taste is fantastic! You can add whatever spices you want to suit your fancy. I think I added some coriander and cardamom, just enough that it didn’t compete with the entrée. We have a non-stick blue carbon pan that didn’t take much oil to do the frying. You can use as much as you like but it doesn’t take much.
