Soft, sugar-free chestnut pancakes: the autumnal option that's taking over breakfast
When you're craving something sweet in the morning but want a rustic alternative, these fluffy, sugar-free chestnut pancakes are the perfect solution.
- Chestnut flour 100 gr
- Oat flour or 00 flour 50 g
- 150 ml oat or cow's milk
- Large egg 1
- Baking powder 1 teaspoon
- Optional vanilla extract 1 teaspoon
- Salt 1 pinch
- Seed oil or butter for greasing the pan
- Sift the chestnut flour, oat flour, and baking powder into the largest bowl. This step is essential to avoid lumps. Add a pinch of salt to the dry ingredients and mix quickly. Crack the egg into the other bowl, add the milk, and vanilla extract. Whisk vigorously with a hand whisk to combine the liquids.
- Slowly pour the liquids into the bowl with the flours, continuing to whisk in the center until the batter is smooth, even, and velvety. Heat a nonstick pan on the stovetop over medium-low heat and grease it with a paper towel lightly dipped in oil or butter. Pour a small ladle of batter into the hot pan, aiming to form a round disk about 8-10 cm in diameter.
- Cook the pancake for about 2 minutes: you'll know it's time to flip it when you see bubbles appear on the surface and the edges begin to dry out. Flip the pancake with a firm motion using the spatula and cook the other side for about 1 minute, until golden brown.
- Transfer the finished pancake to a warm plate and repeat the process until all the batter is used, stacking them one on top of the other. Serve your chestnut pancakes piping hot! You can accompany them with a drizzle of sugar-free maple syrup, Greek yogurt, or a handful of chopped nuts.
For those who love to vary the first meal of the day, the home-made options are endless: from classic pancakes to nutritious protein pancakes for breakfast, without forgetting egg-free pancakes perfect for those with intolerances, or rich French toast to indulge in on Sunday.
But when the cold season arrives, the aromas change. Alongside great regional classics like Castagnaccio or moist Pumpkin Pie, bringing the flavors of the woods to the pan is a winning move. And for those who want to transform the dish into a true treat, serving them with delicious chestnuts in syrup will make waking up a magical moment.
Doses & Ingredients
- Very low difficulty
- Low cost
- Seed oil or butter to grease the pan - to taste
- Large bowl / Medium bowl / Hand whisk / Ladle / Non-stick pan / Sieve / Spatula.
