Fluffy pancakes without the heavy feeling? Yes, please. These low carb pancakes are a nourishing alternative to traditional pancakes, made with coconut flour, chia seeds, and psyllium husks for a satisfying texture and balanced energy. Inspired by Ayurvedic principles, they’re naturally gluten free and can easily be adapted to suit different doshas.
Perfect for breakfast, brunch, or an afternoon snack, these low carb pancakes are soft on the inside, lightly golden on the outside, and delicious with fresh fruit, nut butter, marmalade, or dairy-free cream.
Because coconut flour absorbs a lot of liquid, the batter becomes thick and rich, creating pancakes that are filling without relying on refined flour. Chia and psyllium also add fiber and help keep the pancakes tender and moist.
One of the best things about this recipe is how adaptable it is. You can prepare it with dairy or vegan alternatives depending on your needs and preferences. Whether you’re following a low carb lifestyle, avoiding gluten, or simply looking for a wholesome pancake recipe, this version delivers comfort and nourishment in every bite.
Ayurvedic Perspective
In Ayurveda, breakfast should provide grounding energy without overwhelming digestion. These low carb pancakes offer warmth, nourishment, and stability, especially when served fresh and warm.
Vata
A wonderful choice for Vata types, especially during colder months. Using ghee instead of coconut oil makes the recipe even more grounding and nourishing. Serve warm with stewed fruit or cinnamon.
Pitta
Pitta can enjoy these pancakes thanks to the cooling qualities of coconut and unfermented dairy products. Fresh mint, cardamom, or sweet berries make excellent toppings.
Kapha
Kapha types should enjoy these pancakes in moderation. Using plant-based milk or mineral water instead of dairy helps lighten the recipe. Pair with warming spices like cinnamon or ginger for better balance.
Tips for Perfect Low Carb Pancakes
- Let the batter rest before cooking so the coconut flour and psyllium can absorb moisture properly.
- Cook over low to medium heat to avoid burning the outside before the inside sets.
- If the batter becomes too thick, simply add a splash of milk.
- Small pancakes are easier to flip and cook more evenly.
Serving Suggestions
These pancakes pair beautifully with fresh berries, coconut yogurt, nut butter, whipped cream, or silky coconut cream. Their soft texture and delicate flavor make them the perfect base for endless topping combinations — from light and refreshing to rich and indulgent. Add warming spices like cinnamon or cardamom, drizzle with sugar-free syrup, sprinkle with chopped nuts and seeds, or layer with seasonal fruit for a nourishing breakfast that feels both comforting and elegant.
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Low Carb Pancakes
Equipment
- Mixing bowls
- Whisk
- Non-stick frying pan
- Spatula
Ingredients
- 200 ml milk
- 80 g cream cheese
- 3 eggs
- 40 g coconut flour
- 10 g chia seeds
- 10 g psyllium husks
- 40 g xylitol or coconut sugar
- 1 tsp baking powder
- 1 pinch salt
- 2 tbsp coconut oil for the pan
Optional Toppings
- Fresh fruit
- Cream or coconut cream
- Marmalade
- Mint leaves
- Cardamom
Instructions
- In a bowl, combine all dry ingredients.
- In another bowl, lightly whisk together the cream cheese, milk, and eggs.
- Pour the wet ingredients into the dry ingredients and mix until smooth.
- Let the batter rest for 10–15 minutes until thickened. Add more milk if needed.
- Heat a non-stick pan over low to medium heat and add coconut oil or ghee.
- Spoon batter into the pan to form small pancakes.
- Cook for 3–4 minutes until bubbles appear and edges begin to set.
- Flip and cook for another 2 minutes until golden brown.
- Repeat with remaining batter.
- Serve warm with your favorite toppings.
Notes
coconut oil makes them even more beneficial for this dosha. Pitta: Unfermented milk products are beneficial for Pitta, so this recipe is
suitable for the dosha as well. Add some fresh mint and a pinch of cardamom on
top. Kapha: With moderation, a kapha type can also eat the pancakes.
Alternatively,use a vegan milk or mineral water. Coconut oil has a cooling
effect, which is beneficial for pitta and kapha. Sunflower oil is also an
alternative.
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