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Chestnut flour pancakes with a triangle cut in the middle

Chestnut Flour Pancakes (Gluten-Free)

  • 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


These healthy chestnut flour pancakes are so light, fluffy 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.



1/2 cup of chestnut flour

1/4 cup of plant milk (I use sugar-free almond)

2 organic eggs

1 tsp baking powder

1/8 tsp cinnamon

1 drop of vanilla essence

1 banana


  1. Start by putting all the ingredients in a blender, and blend until smooth. You should end up with a thin batter.

  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 little pancakes (approx. 10cm diameter). 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 remaining 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 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.

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