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    Home » Recipes » Breakfast

    CHESTNUT FLOUR PANCAKES

    10 December 2022 by alicia gonzalez tome 1 Comment

    Jump to Recipe·Print Recipe

    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 😋

    Jump to:
    • Ingredients
    • How to make chestnut flour pancakes
    • Substitutions
    • Equipment
    • Storage
    • Top tip to make the best chestnut flour pancakes!!
    • CHESTNUT FLOUR PANCAKES
    • See what other people think about this recipe!

    Ingredients

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

    Chestnut flour pancakes ingredients on benchtop
    • 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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    Print
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    Chestnut flour pancakes with a triangle cut in the middle

    CHESTNUT FLOUR PANCAKES

    ★★★★★ 5 from 1 reviews
    • Author: alicia gonzalez tome
    • Prep Time: 2 minutes
    • Cook Time: 24 minutes
    • Total Time: 26 minutes
    • Yield: 2 serves (12 pancakes) 1x
    • Category: Breakfast, brunch
    • Cuisine: Australian
    • Diet: Gluten Free
    Pin Recipe
    Print Recipe

    Description

    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.


    Ingredients

    Scale

    ½ cup of chestnut flour

    ¼ cup of plant milk (I use sugar-free almond)

    2 organic eggs

    1 tsp baking powder

    ⅛ tsp cinnamon

    1 drop of vanilla essence

    1 banana


    Instructions

    1. Start by putting all the ingredients in a blender, and blend until smooth. The batter should be quite liquid.

    2. 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.

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

    4. 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.


    Notes

    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.

    Keywords: chestnut flour pancakes, how to make chestnut flour pancakes, chestnut flour pancakes recipe, Necci recipe (italian tuscan chestnut flour pancakes)

    Did you make this recipe?

    Share a photo and tag me @bitesinthewild — I can't wait to see what you've made!

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    Reader Interactions

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      Recipe rating ★☆ ★☆ ★☆ ★☆ ★☆

    1. Sarah

      at

      I make these pancakes on Sunday for my family and everyone loves them!! They are super easy to make, light and delicious. We top them up with maple syrup and berries yummm

      ★★★★★

      Reply

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    Alicia Gonzalez Bites In The Wild

    Hello, I'm Ali!

    Welcome to Bites In The Wild!! 😊 In this blog you will discover easy, delicious and healthy gluten-free & dairy-free recipes, and lots of low-carb options too! I'm originally from Spain, so expect a lot of Mediterranean and Spanish recipes as well.

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