2/3 Chestnut Flour Pancakes

Makes about 12 fluffy, delicious pancakes.

by Russell Wallack

Ingredients:

  • 1 cup coarse chestnut flour (you can instead use fine flour — just add about 1/2 cup of additional water)

  • 3/4 cup wheat flour

  • 2 eggs

  • 1/2 cup water (or milk, or yogurt). You can substitute yogurt for a higher protein recipe, but it will make the pancakes a bit “heavier.”

  • 2 tbsp olive oil (or oil of your choosing)

  • 2 tbsp maple syrup

  • 3 tsp baking powder

  • 1/4 tsp salt

  • cinnamon

  • (optional) splash of vanilla extract

  • (optional) berries or other fruit

Steps:

  1. If you want to add fruit to these pancakes and you are using frozen fruit, put the fruit in a bowl of water to thaw so that they don’t change the way the pancakes cook.

  2. Combine chestnut flour with 1 cup hot water. Stir vigorously until you achieve a uniform consistency. Let sit for minimum 15 minutes.

  3. To this bowl, add eggs, olive oil, maple syrup, and a splash of vanilla extract if you’d like. Add water (or milk, or yogurt). Whisk all of these wet ingredients together.

  4. If you thawed fruit, drain off the water in a colander and then add the fruit to the wet ingredients

  5. In a separate bowl, combine and mix wheat flour, baking powder, salt, and a few good shakes of powdered cinnamon.

  6. Slowly mix in dry ingredients into the wet until there are no clumps

  7. Cook them on a well oiled/buttered griddle on medium!