Chestnut pancakes

I woke up this morning and wanted something special for breakfast. Because it is my day off, I have all the time in the world to cook so that's perfect :) 

In my cupboard, some chestnut flour that I really need to finish (the packet is small but because chestnut flour is quite strong you only use a tiny bit at a time), in the fridge, eggs and almond milk. Ok, I should be able to manage some pancakes with that, shouldn't I? After a quick look on internet for gluten free pancakes, I found a recipe on La Table de Clémence of pancakes with chestnut and rice flours. Sounds good to me!

Here it is.

Ingredients (for a dozen of pancakes)

55 g of chestnut flour
40 g of rice flour
15 g of demerara sugar (I put 30g)
1 teaspoon of GF baking powder
1 egg
10 cl of dairy free milk (I added a bit more at the end because I found my batter was too thick)
35 g of vegetable oil

Directions

1/ Combine dry ingredients in a bowl (flours, sugar, baking powder).

2/ Combine wet ingredients in a second bowl (egg, milk, oil).

2/ Combine wet and dry mixes and mix well. Let the batter rest for 10 minutes.

4/ Heat up a frying pan on medium heat with a bit of oil. When it's hot pour some of the pancake batter to form the pancakes. Cook until you see little bubbles (about 2 minutes or so), then flip the pancakes, cook for a bit longer on the other side and take out of the pan.


The result is very different from traditional wheat flour pancakes, so don't expect your pancakes to taste like them. The taste of chesnut is really lovely and because I put a bit more sugar than stated in the recipe, I could have eaten my pancakes on their own (I still spread some home made jam on them though!). Enjoy!