Gluten-Free Chestnut Flour Pancakes | Secret Recipe Notebook (2024)

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Ingredients for these healthy pancakes

• Chestnut flour: amazing addition to any baked goods adding natural sweetness and specific nutty flavour. We love to combine it with other flours in our cookie recipes like our simple chestnut flour cookies and simple Christmas cookies.
• Almond flour: great light texture and nutty flavour, this flour also make ideal cookies. Try Italian amaretti cookies or for a healthier option, choose almond flour lemon cookies. One of the best brands of almond flour is Blue Diamond, or if shopping from UK - Dragon Superfoods almond flour available from Abel & Cole Organic Store.
  

• Baking powder: Rise the batter while cooking and makes pancakes fluffy.
• Salt: Just a pinch of salt is enough to balance the flavours.
• Egg: We use just one egg to bind the batter and give a texture.
• Greek yogurt: A few tablespoons of Greek yogurt make a difference. Thanks to it the pancakes are richer and slightly moist.
• Water and orange juice: We opted for combination of water and orange juice, but you can freely use milk instead.
• Grated orange zest: Orange zest is a great pair to other ingredients in the batter.

Making the batter for these mini gluten-free pancakes

Making the batter for these healthy pancakes is super easy. First measure up all the ingredients, then sift the chestnut flour (which is important to get rid of lumps).

Follow these 4 easy steps:

1. Stir together chestnut flour with almond flour, baking powder and salt.
2. Next, place an egg and Greek yogurt into a medium bowl, then using a wire whisk (you'll love this sturdy whisk with wooden handle). Add water and orange juice and whisk again until combined.
3. Make a well in the middle of flours then gradually pour egg/yogurt mixture while whisking until you get very thick batter. Add grated orange zest and stir. Set aside to rest for about 10 minutes.
   

Useful tips for making gluten-free chestnut flour pancakes

Here are our simple tips to follow for the perfect gluten-free chestnut flour pancakes:

• Sift the chestnut flour before using it as it tends to compress itself into lumps. The chestnut flour can be bought from your local organic food store. The best quality chestnut flour can be found in autumn and winter when it's freshly ground (we love chestnut flour from Castroni shops in Rome).
• Replace the almond flour with any other nut flour of your choice: hazelnut, pistachio, pecan, rice, coconut - all great choices.
• For keeping pancakes warm, place them on a rimmed baking sheet and keep in the oven until serving.

A few of our favourite dessert recipes:

• Classic Cream Puffs
• Hazelnut Puff Pastry Twists
• Chestnut Flour Crostoli
• Cranberry Orange Hot Cross Buns
• Gluten-Free Chocolate Lava Cake

MAKES: 8 mini pancakes
COOKS IN: 30 minutes
LEVEL: Super easy

INGREDIENTS

• 60gchestnut flour(2/3 cup)
• 48g almond flour(1/2 cup)
• 1/2 teaspoon baking powder (gluten-free)
• 1 pinch of salt
• 1 egg, at room temperature
• 30g Greek yogurt (1/8 cup)
• 180ml water (3/4 cup)
• 30ml fresh orange juice
• 1 tablespoon grated orange zest
• olive oil, for greasing

Handy equipment:

Mixing Bowls+Flour Sifter|Citrus Zester & Juicer |Balloon Whisk|Non-Stick Skillet|Silicon Spatula

METHOD

1. Sift the chestnut flour and combine it with the almond flour, baking powder and salt in a medium bowl.
2. Whisk an egg, Greek yogurt, water and orange juice in another bowl.
3. Make a well in the middle of flours then gradually pour egg/yogurt mixture while whisking until you get very thick batter. Add grated orange zest and stir. Set aside to rest for about 10 minutes.
4. Heat a non-stick skillet over a medium heat and grease with olive oil. Pour one full tablespoon of batter then flatted slightly to make a round (6cm in diameter).
5. Cook until the edges start to firm up and the bottom is evenly browned (1-2 minutes).
6. Gently use silicon spatulato loosen all the way around the pancake before flipping. Cook the other side for another 1 minute then remove the pancake onto a plate. Repeat the process with the remaining batter greasing the pan for each pancake.

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