Gluten-Free Pancakes with Chestnut Flour

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