Maybe I’m extending myself by saying this is Whole30, since they recommend no pancakes during their program. Nonetheless, this recipes contains no sweeteners not even fruit juices, so it’s completely “Whole30” approved.
If you want to make crepes instead of pancakes, decrease the amount of chestnut flour to about 1 cup. The natural colour of the chestnut is brownish, so the pancakes/crepes are darker than almond flour or coconut flour pancakes.
They can be used for both sweet and savoury dishes, are healthy and delicious! Of course, chestnuts are still a nut, so they should be eaten in moderation, although they are the highest alkaline producing nuts and are full of beneficial properties.
Chestnut are a complex carbohydrate, containing Vitamin B, Vitamin C, fiber, calcium, potassium, iron, zinc, and magnesium, amongst other nutrients. Additionally, they are naturally sweet, so little or no sweetener is required when baking with chestnut flour!
So, go on enjoy with no guilt!
- 1 1/4 cups (135g) chestnut flour
- 1 egg
- 1 cup (250ml) coconut milk (I make my own from vacuum packed organic coconut and filtered water)
- 1 tablespoon coconut oil, plus more for “frying”
- 1 heaping tablespoon of orange zest
- 3/4 teaspoon baking soda
- 1/2 teaspoon cinnamon
- In a mixing bowl, with a whisk, beat the egg, coconut oil, orange zest and cinnamon.
- Add the coconut milk, and blend.
- Add the chestnut flour and baking soda and mix well.
- In a skillet on low heat, melt some coconut oil (about 1 tablespoon).
- Pour the chestnut mixture in spoonfuls into the skillet to create pancakes of desired size.
- Allow the pancake to bubble up and then flip to cook on other side.
- Serve with your favourite toppings, fruit or even cheese!