Gluten-Free Pancakes with Chestnut Flour
Okay, friends, gather 'round! Let's talk pancakes. But not just any pancakes, oh no. We're diving deep into the world of gluten-free goodness with a recipe that's been rocking my breakfast routine lately: Gluten-Free Pancakes with Chestnut Flour. Now, I know what you might be thinking – chestnut flour? Sounds a bit…fancy, right? But trust me, it's not! Think of it as a secret weapon for the most wonderfully nutty, robust, and dare I say, sophisticated pancakes you've ever tasted.
I stumbled upon chestnut flour a while back during one of my many "let's try something new" kitchen adventures. I was tired of the same old gluten-free blends and wanted to experiment. The subtle sweetness and earthy undertones of chestnut flour just completely blew me away. It's like it was born to be made into pancakes. And honestly, its naturally gluten-free nature makes it a total winner for anyone avoiding gluten. These pancakes aren't just a meal; they are an experience. They smell incredible while they're cooking, fill your kitchen with a delightful, toffee-like aroma – it's practically breakfast aromatherapy.
So, whether you're a seasoned gluten-free baker, or someone just dipping your toes in, get ready to flip out (pun intended!) over these incredibly delicious pancakes. They're straightforward, relatively quick to whip up, and they bring a unique flavour that will make you feel like you're brunching in a cosy European cafe. Let's get cooking!
Recipe Card
Prep Time: 10 minutes
Cook Time: 15-20 minutes
Serves: 2-3
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 buttermilk (or non-dairy alternative)
- 2 tablespoons melted unsalted butter (or coconut oil)
- 1 teaspoon vanilla extract
Instructions:
- Whisk together dry ingredients.
- Whisk wet ingredients in a separate bowl.
- Combine wet and dry ingredients, mix until just combined.
- Heat greased skillet over medium-low heat.
- Pour ¼ cup batter per pancake onto the skillet.
- Cook for 2-3 minutes per side, until golden brown.
- Serve with desired toppings.
Instructions
- Get Ready to Mix: In a large mixing bowl, whisk together the chestnut flour, baking powder, baking soda, salt, and sugar. This ensures that everything is evenly distributed before we add the wet ingredients. Think of it like setting a solid foundation for flavour and a light texture.
- Add the Wet: In a separate bowl, whisk the egg, buttermilk (or its alternative), melted butter (or coconut oil) and vanilla extract. It's really important that the butter is melted so it combines well, but make sure it's cooled slightly and not scorching hot or you could end up with cooked egg in your mixture. No bueno!
- Combine with Love: Now, gently pour the wet ingredients into the bowl with the dry ingredients. Use a spatula or a whisk to mix everything until just combined. Don't overmix! A few lumps are totally fine. Over-mixing will activate the gluten in non-gluten free flour, making the pancakes tough. While we're working with gluten-free flour, it's good practice to treat it gently for the best result with a tender texture.
- Prep Your Pan: Place a large skillet or griddle over medium-low heat and lightly grease it with butter or coconut oil. You want the pan to be hot enough to cook the pancakes without burning them, but not so hot that they brown too quickly before the inside is cooked. Medium-low heat is your friend here.
- Batter Up! Pour about 1/4 cup of batter onto the hot pan for each pancake. Give them some breathing room – don't overcrowd the pan. You want the pancakes to cook evenly. As soon as they begin to bubble on top (usually after 2-3 minutes) and the edges look set, it's time to flip with a spatula.
- Flip and Finish: Cook for another 2-3 minutes on the other side, until the pancake is golden brown and cooked through. Gently press the centre of the pancake with your spatula; it should spring back slightly when it's ready.
- Stack 'Em High! Transfer the cooked pancakes to a plate and keep warm. If you're making a larger batch, pop them in a warm oven preheated to the lowest temperature (about 200 degrees F) while you finish cooking. This prevents them from going cold while you work, but they do lose some of their "freshly made" puffiness by sitting in the oven.
- Serve and Enjoy: Now for the good part! Stack those beautiful chestnut pancakes high, and top them with your favorite accompaniments. Feel free to experiment with different toppings; these pancakes are like a blank canvas for your breakfast creations!
Tips & Tricks
- Nutty Boost: Want to enhance the nutty flavour? Try adding a teaspoon of almond or hazelnut extract to the batter. You can also toast the chestnut flour briefly in a dry pan before making the batter to intensify the nuttiness.
- Fluffy Factor: For extra fluffy pancakes, let the batter rest for 5-10 minutes after mixing. This allows the baking powder and soda to fully activate.
- Sweetness Options: If you don't have granulated sugar, you can use honey, agave syrup or maple syrup instead. Add to your taste, but be mindful that liquid sweeteners may slightly alter the consistency of the batter so you might need a little adjustment on the liquid ingredients.
- Vegan Variation: To make this recipe vegan, replace the egg with a flax egg (1 tablespoon of ground flaxseed mixed with 3 tablespoons of water, let sit for 5 minutes to thicken). Use a plant based milk and coconut oil as suggested above.
- Topping Ideas: While some classic choices like maple syrup, butter, and fresh berries are always a hit, these chestnut flour pancakes shine with toppings like a drizzle of honey, a dollop of mascarpone or whipped cream, a sprinkle of toasted nuts (like chopped hazelnuts or almonds), a swirl of homemade jam or stewed fruits. Don't be afraid to get creative and layer those flavours!
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Product Recommendations
- For the best even cooking, a good quality non-stick skillet is a must!
- A whisk set with different sizes makes preparing the batter super easy.
- A spatula with a thin edge is great for flipping pancakes without breaking them.
- A cast iron griddle is ideal for cooking multiple pancakes at once and keeping them hot, so you can enjoy your stack of delicious pancakes.
Well there you have it – your guide to delicious chestnut pancakes! I hope you love these as much as I do. They are perfect for a slow weekend brunch and make any weekday feel like a special treat. Let me know in the comments how they turned out and share what your favourite toppings were! Happy pancake flipping!
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