Indian Pancakes Recipe

Are you craving a flavorful and satisfying breakfast or snack? Look no further than Indian pancakes. These savory delights are made with a variety of ingredients such as chickpea flour, spices, and vegetables, resulting in a burst of flavors that will tantalize your taste buds.

Indian Pancakes

In this comprehensive guide, we will explore two different recipes for Indian pancakes, each with its own unique twist. Get ready to embark on a culinary adventure as we dive into the world of these mouthwatering treats.

Recipe 1: Spicy Indian Pancake with Cilantro and Onion


  • Oil/fat of choice (enough for shallow 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 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)
  • ½ inch ginger, grated


Step 1: Make Batter

  • In a bowl, combine almond flour, tapioca flour, coconut milk, salt, Kashmiri chili powder, turmeric powder, and freshly ground black pepper. Mix well.
  • Stir in the chopped red onion, cilantro leaves, minced serrano pepper, and grated ginger.

Step 2: Fry the Pancakes

  • Heat a sauté pan on low-medium heat and add enough oil/fat to coat the pan.
  • Pour ¼ cup of batter onto the pan and spread it out to form a pancake.
  • Fry the pancake for about 3-4 minutes on each side until golden brown. Drizzle a bit more oil on top before flipping.
  • Repeat the process until all the batter is used, adding more oil as needed.
  • Serve the pancakes with green chutney or paleo ketchup.

Note: If you prefer crispy edges, add more oil and shallow fry the pancakes.

Recipe 2: Indian-Style Chickpea Flour Pancakes with Spiced Potato Filling


For the Pancakes:

  • 130g gram (chickpea) flour
  • 130g plain flour
  • ½ teaspoon bicarbonate of soda
  • ½ teaspoon salt
  • 1 teaspoon each of mustard seeds, cumin seeds, and coriander seeds
  • 400ml water
  • Rapeseed or sunflower oil for frying

For the Potato Filling:

  • 4 potatoes (medium-large, about 500g in weight)
  • 2 tablespoons dairy-free milk
  • 3 tablespoons rapeseed or sunflower oil
  • 1 clove garlic (or 1 teaspoon ready-chopped garlic/garlic puree)
  • 1 red chili (or 1 teaspoon ready-chopped chili)
  • 1 cm root ginger (or 1 teaspoon ready-chopped ginger/ginger puree)
  • 1 teaspoon garam masala
  • 1 teaspoon turmeric
  • 1 lemon
  • 4 spring onions


Step 1: Prepare the Potato Filling

  • Boil the potatoes until tender, then drain and set aside.
  • In a small frying pan, heat the oil and add the garlic, chili, ginger, garam masala, and turmeric. Fry gently for a couple of minutes, then remove from heat.
  • Mash the cooked potatoes with dairy-free milk until smooth. Season with salt and pepper.
  • Pour the spiced oil mixture and lemon juice into the mashed potatoes. Add chopped spring onions and mix well.

Step 2: Make the Pancake Batter

  • In a bowl, combine gram flour, plain flour, bicarbonate of soda, salt, and the three types of seeds (mustard, cumin, and coriander).
  • Gradually add water to the mixture, whisking until you have a smooth pancake batter.
  • Heat a frying pan over high heat and add a small splash of oil. Spread the batter in the pan to form a pancake.
  • Cook until golden brown on both sides, then spread a portion of the potato filling on top.
  • Roll up the pancake and cut it in half. Repeat the process with the remaining batter and filling.

Tip: Keep the pancakes warm in a medium oven until ready to serve.

Variations and Serving Suggestions

Indian pancakes offer endless possibilities for customization and serving. Here are some ideas to inspire your culinary creativity:

  1. Lighten it up: Replace the potato filling with cauliflower mash or carrot and swede mash for a lighter version.
  2. Add vegetables: Enhance the filling by incorporating cooked and lightly crushed broccoli or cauliflower.
  3. Hidden twist: Before rolling up the pancakes, add a dollop of spicy mango chutney for a burst of flavor.
  4. Serve with a side: Accompany your Indian pancakes with onion bhajis or other Indian snacks for a complete meal.

Additional Information

  • In Recipe 1, if you decide to use chickpea flour instead of almond and tapioca flour, omit those two ingredients and add 1 cup of chickpea flour. Adjust the consistency with water.
  • For Recipe 2, make sure to use a good non-stick frying pan to ensure the pancakes slide out effortlessly.