Chestnut pancakes
I am a total pancake fanatic. If I could I would have them every morning. This version is gluten free, using chestnut flour which considering the season I thought pretty appropriate. I also add a little lupin flour as it contains lots of plant protein. Don’t worry the lupin flour can be replaced by more chestnut flour. Also the chestnut flour can be replaced by spelt or oat flour, don’y let the flour stop you making the recipe!
As a side note, if you do have access to lupin flour…Lupin is a totally cool vegetable protein source. Very underrated even though it is nutritionally a hard hitter. It’s a great source of vegetable fibre, aiding in digestion, lowering cholesterol levels and supports general intestinal detoxification. Contains substantial levels of vitamin B’s; thiamin, which is essential for converting carbs into energy and for brain cell membranes, and folate, used for proper DNA replication. Zinc, for immune function and magnesium which helps muscles recover after a work out as well as supporting bone strength. However it should be noted that allergic reactions have been had by those with peanut allergies.
The ground flaxseeds I use in these pancakes are also a great source of dietary fibre. Grinding them makes their fibre absorbable as it is not while they are kept whole.
It’s always best to grind your own flax seeds, as they go rancid very quickly making them harmful rather than beneficial nutritionally. To grand them flat seeds simply whizz them with any type of food processor.
Chestnut flour can be replaced by rice flour or even regular wheat flour.
Makes 4 pancakes
Ingredients
200g chestnut flour (or other gluten free flour alt. spelt)
150g lupin flour (or rice flour)
50 g ground flax seeds
pinch of salt
2 eggs
250-300 ml plant milk
1,5 tbsp ghee or coconut oil (plus a little cooking fat to coat the frying pan)
Instructions
Begin by mixing the eggs then adding half the milk, mix.
Mix the dry ingredients and then add 1/3 to the egg milk mix, whisk till it’s lump free.
Now add the remaining flour and the melted fat of choice. You want a runny consistency, that will coat the back of a spoon.
Heat a medium to large sized frying pan, add a little fat and using a tissue spread the fat out evenly in the pan.
Once the pan is sizzling hot, drop a ladle of the pancake mix into the middle of the pan and then slowly roll the pan so that the batter spreads a little towards the pans edges. Turn down the heat. You want a round-ish shaped pancake. The first pancake always needs a little extra time in the pan. Flip it over once you see that the top has congealed (no longer runny)and the edges are cooked (hard but not burned). Flip the pancake and cook for a few seconds.
Repeat this process with the rest of the batter ( the rest of the pancakes should need less cooking time than the first).
I love to serve my pancakes with a chia berry compote. The chia seeds are great at soaking up liquids so my defrosted (frozen) berries get turned into a thick sauce instead of a wet mess. Chia seeds are a brilliant way of getting you those much needs Omega-3 fats.
Slices of banana or pear are also a great topping, as well as hempseed for more plant protein. A sprinkle of cinnamon adds to the seasonal flavour, as well as helps stabilise blood sugar.
Soaked prunes, dates or maple syrup are my usual choice of sweetener.
