These healthy chestnut flour pancakes are so light, tender and delicious! Super easy and quick to make, perfect for a sweet breakfast, brunch or sweet snack! Enjoy them with a dollop of coconut yogurt and some berries on top. Naturally gluten-free & dairy-free.
Everyday should be pancake day! I love them to the next level. They're so easy to make, healthy and so delicious!
What is chestnut flour and it's health benefits?
Chestnut flour is a fine flour made from chestnuts, which are the nuts from chestnut trees. It is naturally a gluten-free flour, similar to almond flour. The type of carbs from chestnut flour are complex carbohydrates, which means they are digested slowly and supply a slower release of glucose into the bloodstream. It contains a lot of resistant starch, a type of prebiotic fiber that encourages the development of probiotic bacteria.
The amount of ingredients makes 12 thin pancakes (2 serves).
- Chestnut flour (main ingredient)
- Plant based milk (I use sugar-free almond)
- Organic eggs
- Baking powder
- Vanilla extract
See recipe card for quantities.
**All the ingredients are mixed together in a blender so there is no need to separate dry ingredients and wet ingredients.
Why you will love this recipe
- Everyone loves a tender pancake 😋
- These healthy pancakes are super easy and quick to prepare. The overall cooking time is less than 15 minutes!
- They have a delicate and delicious nutty flavour
- No special equipment is required
- They are naturally gluten-free & dairy-free, and healthier than regular crepes/ pancakes made with wheat flour
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. You should end up with a thin batter.
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 little pancakes (approx. 10 cm diameter). Once they start to bubble on the top (approx. 3 minutes) flip them with a spatula.
Cook for another 3 minutes. Repeat this process until you've used all the remaining batter.
Serve stacked on a plate, and add your favourite toppings on top. I love a dollop of coconut yogurt, berries and a little dab of honey or maple syrup.
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. If your stove is very powerful medium heat will be enough.
- Nutmeg - instead of cinnamon
- Skip the vanilla - if you don't love it, or simply don't have it at home!
- Addition of a little olive oil - to the batter can give an even more moist texture.
All you need to make these pancakes is...
- High speed blender and blender jar - either hand blender or nutribullet-style blender. Alternatively, you can make the mixture in a large bowl with a hand whisk.
- Non-stick pan: a crepe pan or non-stick frying pan will work
Leftover pancakes? No worries! Store them in the fridge in an airtight container or plate covered with compostable plastic wrap or wax wrap for up to 5 days.
You can also store the remaining 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. Medium heat could be enough if your stove is very powerful.
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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
Start by putting all the ingredients in a blender, and blend until smooth. You should end up with a thin batter.
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 or maple syrup.
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. If you're stove is very powerful, medium heat will be enough.
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