Low Carb Pancakes

A vegan and gluten free inspired low carb pancake recipe made with coconut flour, chia seeds, and psyllium husks. These nourishing pancakes are fluffy, satisfying, and perfect for a balanced Ayurvedic breakfast or snack.

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Prep Time 15

Cook Time 20

Total Time 35

Course Breakfast

Cuisine Ayurveda

Servings 2

Calories 390 kcal

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

Recommendations for Doshas

Vata: For Vata, a good breakfast or afternoon snack. Using ghee instead of
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.

Keyword Ayurveda, gluten free pancakes, Healthy food, low carb pancakes