These healthy chestnut flour pancakes are so light, fluffy and delicious! Super easy and quick to make, perfect for a sweet breakfast or brunch! Enjoy them with a dollop of coconut yogurt and some berries on top. Gluten-free & dairy-free.

Chestnut flour pancakes with a triangle cut in the middle

I love pancakes to the next level. They're so easy to make, healthy and so delicious!

If you're a pancake lover, you might also want to try these chocolate banana pancakes or these coconut flour banana pancakes. Both super healthy, fluffy and delicious 😋

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Ingredients
How to make chestnut flour pancakes
Substitutions
Equipment
Storage
Top tip to make the best chestnut flour pancakes!!
CHESTNUT FLOUR PANCAKES
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Ingredients

The amount of ingredients makes 12 small pancakes (2 serves).

Chestnut flour
Plant based milk (I use sugar-free almond)
Organic eggs
Baking powder
Cinnamon
Vanilla essence
Banana

See recipe card for quantities.

How to make chestnut flour pancakes

Preparing these chestnut flour pancakes couldn't be easier! Start by putting all the ingredients in a blender, and blend until smooth. The batter should be quite liquid.

Cook the pancakes until they start to bubble on the top

Grease a non-stick pan on medium-high heat with a bit of coconut or olive oil. Pour a bit of the batter to form the pancakes. Once they start to bubble on the top (approx. 3 minutes) flip them with a spatula.

Flip the pancakes and cook on the other side for another 3 minutes

Cook for another 3 minutes. Repeat this process until you've used all the batter.

Chestnut flour pancakes with coconut yogurt and berries on top

Serve stacked on a plate, and add your favourite toppings on top. I love a dollop of coconut yogurt, berries and a drizzle of honey.

Hint: it's important to cook the pancakes on medium-high heat, as opposed to high heat. This will ensure they are nicely golden brown on the outside, and cooked but still moist on the inside.

Substitutions

Nutmeg - instead of cinnamon
Skip the vanilla - if you don't love it, or simply don't have it at home!

Equipment

All you need to make these pancakes is...

High speed blender - either hand blender or nutribullet-style blender.
Non-stick pan and spatula

Chestnut flour pancakes stacked on a plate

Storage

Leftover pancakes? No worries! Store them in the fridge in an airtight container for up to 5 days.

You can also store the raw batter in the fridge, if you don't feel like cooking all the pancakes at once.

Top tip to make the best chestnut flour pancakes!!

It's important to cook the pancakes on medium-high heat, as opposed to high heat. This will ensure they are nicely golden brown on the outside, and cooked but moist on the inside.

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