Chestnut flour pancake recipe ~ with berry syrup

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Chestnuts are in season! This is being written in October/November. You can find chestnut flour year round. There are generally two kinds - that is finely ground and that is coarsely ground. The finer the ground, the easier it is to work with. I used an extremely finely ground hazelnut flour. Or, you can roast your own chestnuts and grind them up yourself. Next year, I plan to take that on, but in the mean time, I use the pre-made flour.

Chestnut flour is a superfood. Rich in all kinds of nutrients, proteins, fats, it’s the whole package. Plus it is naturally sweet. Gotta love that!

cut the butter skin of the pomegranate

split open and pick the juicy seeds out

add a cup full of blueberries, maples syrup to taste and heat gently

Pomegranate and blueberry syrup

My recipe is topped with a lightly cooked compote syrup made from blueberries and pomegranates and maple syrup, simmered to meld the flavors. Heating these berries actually increases their antioxidants, so I prefer them this way.

Pancake Ingredients for 4 ~

1. 1 cup chestnut flour, very finely ground

2. 1/2 tsp baking soda

3. 1/4 tsp Celtic sea salt

4. 1/2 tsp of powdered vanilla (you can add a 1/2 tsp of cinnamon or cardamon or other spice)

5. 1 to 1/5 cups of organic coconut milk (skim off the fat from the top and set in the freezer (make sure it doesn’t freeze)

6. Coconut fat to grease the griddle

mix all ingredients until they are not lumpy

you must have a hot griddle ready, lightly oiled with coconut oil

I pour the pancakes 2-3" round

do not attempt to flip until all bubbles have popped

wait for it

ready to flip - use a thin metal spatula

flipped

perfect looking pancake

stack and add toppings

These pancakes have protein, nutrients sand healthy fat, perfect day starter

Cooking Instructions ~

1. Mix together the first 4 ingredients, and then add the banana and mush it all together.

2. Start adding the coconut milk until you get the consistency that you desire. Set aside.

3. Start the berry syrup (see my description above)

4. Whip up the cream with some sugar and vanilla to taste (if it’s cold enough). See below.

5. Heat the griddle, you want a good medium heat. Add your fat to the top of the griddle and once it is hot

6. Spoon out the batter in pancakes the size of a cup. Not too small, not too big.

I like to make all the pancakes at once, keeping them warm in the oven or covered on a dish.

Add your fruity compote syrup and whipped coconut cream and serve! Yum!

PS, please comment below if you used this recipe! Feedback is golden!

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When the “cream” part of the coconut milk is sufficiently cold, add some sweetness (or not) and use a hand blender or a bullet to whip it into a nice topping. The most important part of this step is that the cream is very very cold. (Not frozen). It will take about 4-6 minutes to blend at high speed. Put back in the fridge. (Cold dairy cream also whips up like this).