As much as I eat my fair share of avocado toast, I love a pancake breakfast. Eggs or toast can be equally satisfying, but there’s something inherently special about pancakes. They always signify an occasion, or leisure weekend breakfast. These little chestnut cakes are super flavorful and will hold you over thanks to the addition of the beloved chia seeds. Be sure to top them with your favorite fruit and a little powdered sugar for some extra sweetness.
CHESTNUT & CHIA PANCAKES (Gluten-free, Vegan) Makes about 10 pancakes
- 3/4 cup chestnut flour
- 1/3 cup oat flour
- 2 tablespoons chia seeds
- 1 teaspoon baking powder
- 1/4 cup coconut or brown sugar
- 1/2 teaspoon nutmeg
- 1/4 teaspoon salt
- 1/2 cup almond milk
- 1/2 lemon, juice + zest
- 1 teaspoon vanilla extract
- 2 eggs
- 2 tablespoons powdered sugar
- Coconut oil, for frying
- Maple syrup, for serving
Preheat oven to 275 degrees. In a small mixing bowl, stir together almond milk, lemon juice, zest and chia seeds. Set aside.
In a large mixing bowl, whisk together chestnut flour, oat flour, baking powder, brown sugar, nutmeg and salt. Whisk in eggs and vanilla extract to the almond milk mixture and then fold wet ingredients into dry. Mix until combined well. Chill batter for 20-25 minutes.
Heat a large skillet over medium high heat. Add about 1 tablespoon of coconut oil before pouring approximately 1/4 cup of batter per pancake. These pancakes take very little time to cook, so flip after 1-2 minutes. Make sure pan always has enough coconut oil to coat the bottom, so add when needed.
Once pancakes are fully cooked, add them to a paper-towel lined plate to absorb excess liquid. Then, add finished pancakes to a parchment-lined baking sheet and store in the oven to keep warm while you continue frying. Repeat until you have 8-10 pancakes. Top with fresh berries, sifted powdered sugar and maple syrup. Serve warm!
