These naturally sweet pancakes are quick to make, contain no gluten and are rich in protein, fibre and vitamins.
For one person whisk together two eggs, 50g chestnut flour and 75ml water. Let the mixture stand for ten minutes and then give the mixture another quick whisk.
Pour half the mixture into a hot frying pan with a little butter – you can have the heat a little lower than you would for wheat pancakes. Flip as soon as the mixture has set on top (at around two minutes) and fry for a further half minute or so.
My favourite way is to serve these with whipped cream and a little maple syrup but you could add any sweet or savoury topping.
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