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Fluffy Gluten-Free Chestnut Flour Pancakes: The Ultimate Recipe

Gluten-Free Pancakes with Chestnut Flour

Gluten-free chestnut pancakes with berries, banana, and maple syrup.

Okay, let's dive into the kitchen and bake up something truly special! Today, we're tackling a recipe that's close to my heart – and one that proves you don't have to sacrifice flavor or texture when going gluten-free. Get ready for *the* fluffiest, most delightful Gluten-Free Pancakes with Chestnut Flour you've ever tasted.

Now, before you reach for the usual suspects (like wheat flour), let me tell you why chestnut flour is a game-changer in the gluten-free baking world. It's nutty, subtly sweet, and adds a unique depth of flavor that regular pancakes simply can't replicate. I stumbled upon this ingredient during a trip to a little Italian market and, let me tell you, it was love at first bite, or should I say, first *flip*?

This isn't just a breakfast; it's a hug on a plate. Perfect for lazy weekend mornings, special occasions, or truthfully, any time you need a little extra joy in your day. And trust me, even the gluten-lovers in your life will be reaching for seconds! So, grab your whisk and let's get started!

Ingredients

  • 1 cup chestnut flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 tablespoon granulated sugar (or maple syrup for less refined sweetener)
  • 1 large egg
  • 1 cup milk (dairy or non-dairy works great)
  • 2 tablespoons melted unsalted butter or coconut oil, plus extra for greasing the pan
  • 1 teaspoon vanilla extract
  • Optional toppings: fresh berries, sliced bananas, maple syrup, chopped nuts, chocolate chips

Instructions

  • Dry it Up: In a medium-sized mixing bowl, whisk together the chestnut flour, baking powder, baking soda, salt, and sugar. Make sure everything's evenly distributed so you don't end up with a salty clump in one bite! If using maple syrup instead of sugar, we will add this in step 3 instead.

  • Wet Ingredients Unite: In a separate bowl, whisk together the egg, milk, melted butter/coconut oil, and vanilla extract. Be sure your melted butter isn't too hot, or it will cook the egg!

  • The Big Mix: Gradually pour the wet ingredients into the dry ingredient bowl, whisking until just combined. Don't overmix! A few lumps are okay; it keeps the pancakes tender. If you are using maple syrup added it at this stage, too.

  • Preheat and Prep: Heat a lightly greased griddle or large skillet over medium heat. I usually test the heat by dropping a few droplets of water onto the surface. If they sizzle and evaporate pretty quickly, it's ready.

  • Pour It Out: Pour about 1/4 cup of batter onto the hot griddle for each pancake. Work in batches and make sure to leave a little space between each one, so they don't end up merging into one giant pancake.

  • First Flip: Cook for 2-3 minutes, or until bubbles start to form on the surface and the edges look set. Carefully flip with a spatula. Using a thin metal spatula can be really helpful here, making flipping less clumsy!

  • Second Side Sizzle: Cook for another 2 minutes on the other side, or until golden brown and cooked through. Don't press down on them, or you will release all those lovely air bubbles you've worked to create!

  • Serve and Savor: Transfer the pancakes to a plate and serve immediately with your favorite toppings. There's nothing like a warm stack fresh off the griddle! For a little extra flair, I love setting out a topping bar and letting everyone customize their stack.

Tips & Tricks

  • Batter Rest: For extra fluffy pancakes, let the batter rest for about 5-10 minutes after mixing. This allows the starches to absorb the liquid, resulting in a lighter texture.
  • Don't Overmix: Overmixing the batter develops the gluten (or lack thereof!), leading to tough pancakes, so go easy with the whisking
  • Nutty Boost: For an even more pronounced nutty flavor, consider adding a teaspoon of almond or hazelnut extract to the batter. It's amazing!
  • Keep Warm: If you're making a larger batch, keep the cooked pancakes warm in a low oven (about 200°F or 95°C) while you cook the rest.
  • Make it Vegan: Swap the egg with 1 tablespoon of flax meal mixed with 3 tablespoons of water (let it sit for 5 minutes to thicken) and use a non-dairy milk and coconut oil to make these completely vegan.
  • Freezing: These are great to make ahead! Just place them on a baking sheet to freeze individually, then transfer to an airtight container. You can heat them up on a griddle or in the toaster!
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Recipe Card

Gluten-Free Pancakes with Chestnut Flour

Prep Time: 10 minutes

Cook Time: 15 minutes

Yields: 8 pancakes

Ingredients:

  • 1 cup chestnut flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 tablespoon granulated sugar
  • 1 large egg
  • 1 cup milk
  • 2 tablespoons melted unsalted butter or coconut oil
  • 1 teaspoon vanilla extract

Instructions:

  1. Whisk together dry ingredients.
  2. Whisk together wet ingredients, then combine with dry ingredients until just mixed.
  3. Heat a lightly greased griddle over medium heat.
  4. Pour 1/4 cup batter onto the griddle and cook 2-3 minutes per side or until golden.
  5. Serve immediately with your favorite toppings.

Product Recommendations

  • For evenly cooked pancakes, a good non-stick griddle is a worthwhile investment. Nothing worse than having pancakes stick!
  • If you love to whisk a lot of batters these whisks will make your life so much easier!
  • Don't have a good spatula? This one will help flip your pancakes like a pro!

There you have it - my go-to recipe for chestnut flour pancakes! I genuinely hope you enjoy making and sharing these as much as I do. Let me know what toppings you love most in the comments below! Happy flipping!

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